Cafe Au Lait Cheesecake - crust

Method

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