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Combine the graham cracker crumbs, sugar, and margarine.
Press onto
bottom of 9-inch springform pan. Soften gelatin
in water, stir over
low heat until dissolved. Blend in 3/4 cup sugar
and beaten egg yolks;
cook stirring constantly, over low heat, 3 minutes.
Combine cream
cheese and cocoa, mixing at medium speed on electric
mixer until well
blended. Gradually add the gelatin mixture and
bourbon, mixing until
well blended. Chill until thickened, but not set.
Beat the egg whites
until foamy; gradually adding the remaining sugar,
beating until stiff
peaks form. Fold egg whites and whipped cream into
cheese mixture and
pour over crust. Chill until firm.
