Soften gelatin in small saucepan with 0.75 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles.

Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add remaining half cup sugar and continue beating until stiff peaks form.

Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerate several hours or overnight.