1 2/3 c. graham cracker crumbs
1/3 c. melted butter
2 env. plain gelatin
1/2 c. water
1/2 tsp. salt
1/3 c. milk
3 eggs, separated
16 oz. cream cheese
1 1/4 c. pureed cooked sweet potatoes
1 c. heavy cream
2 tsp. vanilla
1 tsp. grated orange rind
3/4 c. sugar

Mix crumbs and butter, reserve 1/4 cup and press remaining part on bottom of 9" springform pan. Chill.

Soften gelatin in cold water in top of double boiler. Add 1/2 cup sugar, salt, milk and slightly beaten egg yolks. Cook over boiling water stirring until slightly thickened. Pour over cheese and potatoes; beat until smooth and blended. Cool.

Beat egg whites until foamy; add 1/4 cup sugar and beat until stiff. Whip cream and fold into first mixture with egg whites. Add flavoring. Pour into prepared pan, sprinkle with reserved crumbs and chill until firm.