3 oz. (85 g.) butter
2 tsp. (10 ml.) camp
6 oz. (170 g.) digestive biscuits, crushed

FOR THE FILLING:

8 oz. (227 g.) full fat cream cheese
3 oz. (85 g.) caster sugar
2 eggs, size 3, separated
1/4 pt. (142 ml.) double cream, lightly whipped
2 tbsp. (30 ml.) camp
2 tsp. powdered gelatin
4 tbsp. (60 ml.) warm water

FOR THE DECORATION:

1/4 pt. double cream, whipped
A little grated chocolate

Grease an 8 inch loose bottom cake tin. Serves 6 to 8.

FOR THE BASE: Melt the butter with 2 teaspoons camp essence. Stir in the crushed biscuit sand mix well. Press onto the base of the cake tin and place in the refrigerator to chill.

FOR THE FILLING: Mix the cream cheese and sugar together, beat in the egg yolks, whipped cream and camp essence. In a small bowl sprinkle the gelatin into the water and stand in a pan of hot water to dissolve. B eat into the coffee mixture.

Whisk the egg whites until very stiff and gently fold into the coffee mixture. Pour the mixture over the biscuit base and chill in the refrigerator for 2 1/2 to 3 hours or until firm. Remove from tin. Decorate the top of the cheesecake as desired with whirls of cream round the top and grated chocolate in middle. Very pretty!

NOTE: Digestive biscuit is like our butter cookies, caster sugar dissolves easily and is like our powdered sugar (confectioners').