Zwieback Crust
2 envelopes unflavored gelatine
1/2 cup Kahla Coffee Liqueur
1/2 cup water
3 eggs, separated
1/4 cup granulated sugar
1/8 teaspoon salt
16 ounces cream cheese
1 cup whipping cream
Shaved or curled semisweet chocolate

Prepare Zwieback Crust.

In top of a double boiler, soften gelatine in Kahla 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 Kahla 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 for 4 or 5 hours, or overnight. Remove from refrigerator 15 minutes before serving.

Decorate with shaved or curled chocolate. To add flavor, spoon a little Kahla over each serving.

Zwieback Crust
1 1/2 cups fine zwieback crumbs
1/3 cup granulated sugar
1/3 cup melted butter

Blend all ingredients together. Press firmly over bottom and halfway up the sides of a 9-inch springform pan. Bake at 350 degrees F for 8 to 10 minutes. Cool.