1 (1 tbsp.) env. unflavored gelatin
1/4 c. milk
8 oz. cream cheese, room temperature
3/4 c. sifted powdered sugar
6 oz. white chocolate, melted
1 1/2 c. heavy cream
1 tsp. vanilla
2 tbsp. coffee flavored liquor
Prepared crust

In small pan dissolve gelatin and milk; heat until gelatin is liquified. With electric mixer beat cream cheese until smooth; beat in sugar and melted white chocolate; then gradually beat in gelatin mixture. Refrigerate briefly. With electric mixer, whip cream until soft peaks appear. Whip in vanilla and liquor. Fold whipped cream mixture into cream cheese-chocolate batter. Pour into cooled crust. Refrigerate 6 hours. Garnish as desired. Makes 16 servings.

COCONUT-ALMOND CRUST:

3/4 c. sliced almonds
6 lg. coconut macaroons (from bakery, not pkg. type)
6 tbsp. melted butter
2 tbsp. sugar mixed with 1/2 tsp. cinnamon

Toast almonds by spreading in a single layer on a non-stick baking sheet; bake at 400 degrees for about 4 minutes; watch closely.

Crunch macaroons. Combine macaroon crumbs with melted butter, then toss with almonds. Pat crumb crust on bottom of greased 10 inch spring form pan. Bake at 350 degrees for 10 minutes, until it starts to get golden. Cool. Sprinkle cinnamon-sugar on crust just before pouring in cheese filling.