Irish  Cream  Cheesecake
3/4 lb. coconut or digestive biscuits;
3/4 c. butter;
FILLING:
1/2 lb. cottage cheese;1/2 lb. cream cheese;
2 tbsp. cold water;1 env. unflavored gelatin;
Juice and rind of 2 lemons;
6 tbsp. Bailey's (chocolate-flavored) liqueur;
1/2 pt. whipping cream;2 egg whites;
1/4 lb. powdered sugar;2 oz. melted chocolate;
 To make crust:  Combine coconut or crushed biscuit
 crumbs with melted butter. Press into spring form pan.
 Chill.         To make filling:
Sieve cottage cheese.Mix with cream cheese, and
beat well. Mix gelatin with cold water, and let set 5 mins. 
Heat over hot water to dissolve.Blend into creamed mixture. 
Add lemon juice and rind, and continue beating until
mixture is very smooth.Beat in liqueur.Beat whipping cream
and fold into cheese mixture.Beat egg whites until stiff;
gradually add sugar.Carefully fold egg whites into batter.
Pour into crumb crust.Refrigerate 6 hours.To serve: 
Drizzle melted chocolate over surface of cheesecake