1 9-inch pie crust, baked

Mocha Date Filling:
1 1/4 cups chopped dates
5/8 cup strong coffee
1/2 cup chopped nuts
3 tbsp. poppyseed

Mix dates and coffee in saucepan. Cook over moderate heat till thick, stirring occasionally. Cool. Add chopped nuts and poppyseed. Don not chill, just cool.

Angel Filling:
5 tbsp. cornstarch
3/4 cup sugar
1/3 tsp. salt
1 1/2 cups water
3 ounce pkg. cream cheese
3 egg whites
1 1/2 tsp. vanilla

Combine in saucepan cornstarch, sugar, salt and water. Cook over moderate heat till thick stirring constantly. Add cream cheese, stirring till blended. When cool, bat egg whites till stiff, add to cooled mix and add vanilla. Beat 10 minutes on low speed of mixture. Spoon date filling over baked crust. Spoon angel filling over date filling. Refrigerate several house till firm. Serve with whipped cream.