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1
CRUST:
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2
In a medium-sized bowl, combine the butter cookie crumbs, sugar and butter.
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3
Blend well with pastry blender.
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4
Press the mixture into the bottom and sides of a well-buttered 10-inch springform pan. Chill in the freezer or fridge for about 30 minutes.
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5
Soften the gelatin in the 1/2 cup cold water.
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6
In a small saucepan, combine the egg yolks and sugar and gradually stir in the whipping cream.
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7
Cook the mixture over medium heat, stirring until thickened enough to coat a metal spoon.
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8
Remove from the heat and stir in the softened gelatin.
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9
In a small bowl, beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy.
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10
Add the gelatin mixture to the cheese mixture and beat until smooth.
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11
Chill in the refrigerator for 30 minutes or until the mixture is set.
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12
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
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13
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liqueur, stirring until smooth.
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14
Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
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15
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm.
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16
Carefully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
