2 large eggs (at room temperature)
3/4 cup granulated sugar
3 tablespoons brewed coffee, cooled
2 tablespoons Grand Marnier or orange liqueur
2 teaspoons dark rum
24 ounces cream cheese, cut into small
    pieces (at room temperature)
Whipped cream
Finely shredded orange peel
8 fresh mint leaves

Blend eggs and sugar in processor 1 minute. Add coffee, liqueur and rum and blend 20 seconds. With machine running, gradually add cream cheese through feed tube and blend until very smooth. Divide mixture among eight 5-ounce wine glasses. Cover with plastic wrap and refrigerate overnight. Top each with whipped cream. Garnish each with orange peel and mint.