Pre-heat oven to 350°F.
In a medium bowl, combine the crumbs with the melted butter.
Form a crust in a 9-inch pan; place in pre-heated oven and bake for 10 minutes; cool.
In a medium saucepan, pour in a 1/2 cup cold water and sprinkle gelatin over the water.
Add 1/3 cup sugar, salt and egg yolks; stir to blend.
Place over low heat and stir until the gelatin dissolves and the mixture thickens; do not boil.
Remove from heat; stir the Cognac and crème de cacao into the mixture.
Allow to chill until the mixture starts to mound slightly when nudged with a spoon.
In a medium bowl, using an electric mixer, beat the egg whites until stiff; add the remaining 1/3 cup sugar and beat until peaks are firm.
Fold the meringue into the thickened mixture.
In a small bowl, whip the cream; fold into the mixture.
Turn the mixture into the crust; add garnish, if desired.
Chill several hours or overnight.
