|Chocolate wafer crumbs||375 Milliliter (1 1/2 Cups)|
|Walnuts||250 Milliliter, crushed (1 Cup)|
|Butter||1⁄4 Pound, melted (110 Gram)|
|Whipping cream||440 Milliliter, whipped (1 3/4 Cup)|
|Eggs||3 , separated|
|Cream cheese||8 Ounce (225 Gram, 1 Package)|
|Sugar||60 Milliliter (1/4 Cup)|
|Instant coffee||15 Milliliter (1 Tablespoon)|
|Chocolate liqueur||60 Milliliter (1/4 Cup)|
|Hot water||60 Milliliter (1/4 Cup)|
|Whipping cream||165 Milliliter, whipped (2/3 Cup)|
|Glace cherries||1 Tablespoon|
Combine wafer crumbs, walnuts and melted butter.
Press crumb mix into base of 9 inch (22 cm) spring-form cake pan.
Bake at 375°F (190°C) for 10 minutes then chill.
Cream egg yolks together with cream cheese.
Blend in sugar, coffee and hot water and chocolate liqueur.
Dissolve gelatine in extra hot water over low heat.
Whisk egg whites until stiff.
Combine egg whites, whipped cream, cream cheese mixture and gelatine.
Pour cheesecake mixture into tin.
Chill overnight in refrigerator.
Remove outside of spring-form pan.
Whip extra cream.
Pipe rosettes of whipped cream onto top of cheesecake.
Decorate with chocolate curls and glace cherries.
Return to refrigerator until ready to serve.