Instructions: Prepare Zwieback Crust. In top of double boiler, soften gelatin in Kahlua 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 Kahlua 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 4 to 5 hours, or overnight. Remove from refrigerator 15 minutes before serving.

Decorate with shaved or curled chocolate.

Makes 12 servings. (To add
flavor, spoon a little Kahlua over each serving).

Zwieback Crust:
Blend 1 1/2 cups fine Zwieback crumbs, and 1/3 cup each sugar and melted butter together. Press firmly over bottom and halfway up sides of a 9-inch springform pan. Bake in a moderate oven (350 degrees F.) 8 to 10 minutes. Cool.

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