Cappuccino Cheesecake

1 envelope Knox unflavored gelatine
1/3 cup granulated sugar
3/4 cup boiling water
8 ounces sour cream
8 ounces cream cheese, softened
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Zwieback Crumb Crust

In a large bowl, mix unflavored gelatine with sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, add sour cream, cream cheese, liqueur and vanilla extract, one at a time, beating well after each addition. Fold in nuts. Turn into the prepared crust; chill until firm.

Zwieback Crumb Crust:
1 cup zwieback cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter or margarine

Combine all ingredients in a small bowl. Press into a 9-inch pie pan; chill.