#1 CRUST:

1 3/4 c. graham cracker crumbs
1 stick butter
1/3 c. sugar

Mix and spread in 9"x13" pan.

#2 MIDDLE:

2 eggs
3/4 c. sugar
1/4 tsp. salt
2 (8 oz.) pkgs. cream cheese
1 tsp. vanilla

Mix and spread on crust.

#3:

3 egg yolks (save whites)
16 oz. can pumpkin
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 tsp. cinnamon

Beat egg yolks. Add remaining ingredients.

Bake #1 crust and #2 middle layer 20 minutes at 350 degrees. While baking mix ingredients of step #3 and cook until thick, about 5 minutes. Soften 1 envelope Knox gelatin in 1/4 cup cold water. Add to pumpkin mix while hot, then cool. Beat 3 egg whites until stiff. Add 1/4 cup sugar, gradually. Fold into cooled pumpkin mixture. Pour over cheese cake. Top with large carton of whipped cream or Cool Whip and sprinkle with chopped nuts. Well worth the effort. Great for the holidays.