Kahlúa Coffee Cheesecake

1 Envelope Unflavored Gelatin

3/4 Cup Kahlúa

1/2 Cup Water

3 Eggs, Seperated

1/4 Cup Granulated Sugar

1/8 Teaspoon Salt

2 Packages Cream Cheese (8oz), Softened

1 Cup Whipping Cream

1 1/2 Cups Fine Speculoos / Digestive Biscuit Crumbs

1/3 Cup Granulated Sugar

1/3 Cup Melted Butter

1 Envelope Unflavored Gelatin

180 ML Kahlúa

150 ML Water

3 Eggs, Seperated

50 G Granulated Sugar

1/8 Teaspoon Salt

2 Packages Cream Cheese (220g), Softened

230 G Whipping Cream

150 G Fine Speculoos / Digestive Biscuits Crumbs

65 G Granulated Sugar

75 G Melted Butter

Preheat oven 350°F / 180°C.
Prepare the crust by mixing the speculoos / digestive biscuitscrumbs, granulated sugar and melted butter. Press firmly over bottom and halfway up sides in a springform pan. Bake for 8-10min.
On top of double boiler (bain marie), soften gelatin in Kahlúa and water.
Beat in eggs yolks, sugar and salt and cook over simmering water, stirring constantly until slightly thickened.
Beat cream cheese until fluffy and then gradually incorporate in Kahlúa mixture before letting it cool.
Beat egg whites and whipped cream separately until stiff peaks form and then incorporate into Kahlúa cheese mixture.
Pour into prepared crust, and spread evenly.
Chill for 4 hours or overnight.
Remove from refrigerator 15 min before serving.
For a tasty touch: spoon Kahlúa over each serving.