No-Bake Mocha Cheesecake

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup granulated sugar
3 large eggs, separated, yolks beaten
2 (8-ounce) packages cream cheese, softened
2 tablespoons unsweetened baking cocoa
2 tablespoons instant coffee powder
3/4 cup granulated sugar
1 cup cream, whipped

1. In a medium bowl blend together graham cracker crumbs, first addition of sugar and melted butter; press into the bottom and a little up the sides of a 9-inch springform pan.
2. Soften unflavored gelatin and water in a small saucepan; then stir over low heat until dissolved. Whisk in second addition of sugar; gradually add beaten egg yolks, whisking to combine; cook over low heat, stirring constantly, for 3 minutes.
3. In a medium mixing bowl, cream together cream cheese and unsweetened baking cocoa, beating at medium speed with an electric mixer until well blended. Gradually add gelatin mixture and instant coffee powder, mixing until well blended. Refrigerate until thickened, but not set, 45 minutes to 1 hour.
4. Beat egg whites until foamy in a medium bowl; gradually add the third addition of sugar, beating until stiff peaks form. In another large bowl beat cream until soft peaks form; fold in egg whites and whipped cream into the cheese mixture and pour over crust. Refrigerate until firm, about 3 hours.

Makes 16 servings.