Kahlua Cheesecake

Zwieback Crust
2 envelopes unflavored gelatine
1/2 cup Kahlúa® Coffee Liqueur
1/2 cup water
3 eggs, separated
1/4 cup granulated sugar
1/8 teaspoon salt
16 ounces cream cheese
1 cup whipping cream
Shaved or curled semisweet chocolate

Prepare Zwieback Crust.

In top of a double boiler, soften gelatine in Kahlúa® and water. Beat in egg yolks, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat in Kahlúa® mixture; cool.

Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill for 4 or 5 hours, or overnight. Remove from refrigerator 15 minutes before serving.

Decorate with shaved or curled chocolate. To add flavor, spoon a little Kahlúa® over each serving.

Zwieback Crust
1 1/2 cups fine zwieback crumbs
1/3 cup granulated sugar
1/3 cup melted butter

Blend all ingredients together. Press firmly over bottom and halfway up the sides of a 9-inch springform pan. Bake at 350 degrees F for 8 to 10 minutes. Cool.

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