2 pkgs. cream cheese (8 oz. each)
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. melted butter
2 env. unflavored gelatin
1/2 c. orange juice
3 eggs, separated
1/2 c. cold orange juice
1 c. sugar
Pinch of salt
2 tbsp. grated orange peel
2 tsp. lemon juice
1 c. cream, whipped

Soften cream cheese at room temperature. Combine crumbs and 1/4 cup sugar; blend in butter. Press in bottom and sides of 8 inch square pan.

Soften gelatin in 1/2 cup orange juice. Beat egg yolk slightly in double boiler. Stir in 1/2 cup orange juice, 1 cup sugar and salt. Cook over hot not boiling water for 5 minutes or until slightly thick. Add gelatin mix; stir until dissolved. Stir in orange peel and lemon juice.

Beat cream cheese until fluffy. Blend in egg yolk mix gradually; beat until smooth. Chill until mix begins to set. Fold in whipped cream. Beat egg whites until stiff and fold in mix. Pour into crust and chill.