2 c. ground graham crackers
1/2 tsp. cinnamon
1/2 c. melted butter
1/2 c. sugar

Combine crackers, sugar, cinnamon and melted butter. Mix thoroughly. Press 2/3 of mixture into bottom of 9 inch springform pan. Reserve remaining for top of cake.

FILLING:

2 env. unflavored gelatin or 2 lg. (total 1.2 oz.)
1/4 c. water (cold)
2 beaten eggs
1 1/4 c. sugar
1 tsp. salt
1/2 c. milk
2 tsp. vanilla
1/4 c. pineapple juice (from canned pineapple)
1 (8 oz.) pkg. cream cheese, softened
1 c. well drained, crushed canned pineapple
2 c. sm. curd dry cottage cheese
1 c. heavy cream, whipped

Soften gelatin in cold water. Combine eggs, sugar, salt and milk in top of double boiler boiler. Cook over hot water, stirring constantly until mixture coats a metal spoon (about 15-20 minutes). Remove from heat. Add gelatin. Stir until dissolved. Cool.

In a large bowl, cream the cream cheese. Add vanilla and pineapple juice to it. Stir or mix with beaters until smooth. Blend in pineapple and cottage cheese. Add double boiler mixture.

Whip cream and fold it into mixture. (Looking at it, you may wonder if it will ever solidify!) Pour into springform pan. Sprinkle with crumbs. Chill overnight. Serves 12-16, except if you are home alone, and then it serves only a few.