Cappuccino Cheesecake

Ingredients

Zwieback Crumb Crust

• 1 cup zwieback cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons melted butter

Filling

• 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

Instructions

Crust

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

Filling

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