Zwieback Crust (recipe below)
 2 envelopes  unflavored gelatin
 1/2 cup      Kahlua
 1/2 cup      water
 3            eggs separated
 1/4 cup      sugar
 1/8 tsp      salt
 2            (8 oz.) packages cream cheese
 1 cup        whipping cream
 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 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: 
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 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.