Kahlua Cheesecake

• Zwieback Crust
• 2 envelopes unflavored gelatin
• 1/2 c. Kahlua
• 1/2 c. water
• 3 eggs, separated
• 1/4 c. sugar
• 1/8 tsp. salt
• 2 (8 oz.) pkg. cream cheese
• 1 c. whipping cream
• shaved or curled chocolate

1. Prepare Zwieback Crust.
2. In top of double boiler, soften gelatin in Kahlua and water.
3. Beat in egg yolks, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened.
4. Beat cheese until fluffy.
5. Gradually beat in Kahlua mixture; cool.
6. Beat egg whites until stiff, but not dry.
7. Beat cream stiff.
8. Fold egg whites and cream into cheese mixture.
9. Pour into prepared pan.
10. Chill 4 or 5 hours or overnight.
11. Remove from refrigerator 15 minutes before serving.
12. Decorate with shaved or curled chocolate.
13. Makes 12 servings.

zwieback crust, unflavored gelatin, kahlua, water, eggs, sugar, salt, cream cheese, whipping cream, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931619 (may not work)