Title: Crumb - Topped Cheesecake
Categories: Cheesecake
Yield: 4 Servings

6	tb	Butter
2 1/2	c	Graham cracker crumbs
1/3	c	Packed brown sugar
1 1/2	c	Cream style cottage cheese
1/4	c	Granulated sugar
3		Eggs -- separated
		Grated rind of 1 lemon
2		Envelopes
1/4	c	Water
1 1/2	c	Whipping cream -- whipped
		Unflavored gelatin

Melt the butter in a medium saucepan. Stir in the crumbs and brown sugar. Press half the crumb mixture firmly onto the bottom of an 8 inch springform pan. Chill until firm.

Combine the cottage cheese, granulated sugar, egg yolks and lemon rind in a mixer bowl and beat well. Stir the gelatin into the water in a small metal bowl. Set in hot water until the gelatin dissolves. Stir into the cheese mixture.

Fold 2/3 of the whipped cream into the cheese mixture. Beat the egg whites until stiff and fold into the mixture. Spoon into the prepared pan and chill 10 minutes. Sprinkle the remaining crumb mixture over the top and chill 2 hours. Remove the cheesecake from the pan and decorate with the remaining whipped cream. 8 servings.

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