Zwieback Crust
2 env. unflavored gelatin
1/2 c. Kahlua
1/2 c. water
3 eggs, separated
1/4 c. granulated sugar
1/8 tsp. salt
2 pkg. (8 oz. each) cream cheese, softened
1 c. whipping cream
Optional: Shaved or curled semi-sweet chocolate

Prepare Zwieback crust. In top of double boiler, soften gelatin in Kahlua and water. Beat in egg yolks, sugar and salt. Cook over simmering water, stirring constantly until slightly thickened. Beat cream cheese until fluffy. Gradually beat in Kahlua mixture; cool.

Beat egg whites until stiff peaks form. Whip cream until stiff peaks form. Fold egg whites and cream into Kahlua-cheese mixture. Pour into prepared crust. Chill 4 hours or overnight. Remove from refrigerator 15 minutes before serving. Garnish, if desired. Serves 12. Tasty touch: spoon Kahlua over each serving.

ZWIEBACK CRUST:

Preheat oven to 350 degrees. Blend 1 1/2 cups fine Zwieback crumbs, 1/3 cup each granulated sugar and melted butter. Press firmly over bottom and halfway up sides of 9 inch springform pan. Bake for 8-10 minutes. Cool.