Combine crushed zwieback, butter and honey; reserve 2 tablespoons for topping. Press remaining mixture onto bottom of buttered 7 or 20 cm springform pan. Ch ill. Soften gelatin in quarter cup water.

In saucepan combine egg yolks, half cup milk, ricotta, sugar, coffee crystals, vanilla and one third cup water. Stir in gelatin mixture. Cook and stir over medium -low heat 20 minutes or until mixture coats a metal spoon; do not boil. Remove from heat; chill until partially set, stirring occasionally.

Prepare topping according to package directions, using remaining milk. Fold i n gelatin mixture. Beat egg whites to stiff peaks. Fold in gelatin mixture. T urn into prepared pan. Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop. Serves 10.

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