CRUST:

3/4 lb. sweet plain cookies, crushed
1/2 c. butter, melted
1 tsp. cinnamon

FILLING:

2 tbsp. gelatin
1/2 c. cold water
1 lb. cottage cheese
1 c. yogurt
4 eggs, separated
3/4 c. sugar
Pinch of salt
Grated rind of 1 lemon
1 tbsp. lemon juice
1 c. sugar
1 c. cream, whipped

1. To make the crust, mix together the crushed cookies, melted butter and cinnamon. Firmly press the mixture on the bottom and sides of a 9" spring form pan. Chill.

2. Soften the gelatin in the cold water for five minutes.

3. Sieve the cottage cheese through a fine strainer or puree in an electric blender. Mix with the yogurt.

4. In the top of a double boiler beat egg yolks with the sugar, salt and lemon rind until thick. Place over very hot water and cook for five minutes, stirring constantly.

5. Add softened gelatin and stir until dissolved. Remove from heat and cool slightly.

6. Stir in lemon juice and yogurt and cottage cheese mixture.

7. Beat egg whites until stiff. Gradually beat in the one cup of sugar. Fold into cheese mixture. Then fold in whipped cream.

8. Pour into crumb crust, cool and chill for several hours or overnight. Serves 8.