2 env. Knox unflavored gelatin
1/8 tsp. salt
1 c. milk
1 tsp. lemon rind, grated
2 tbsp. butter, melted
1/2 c. graham cracker crumbs
1/4 tsp. nutmeg
1 c. heavy cream, whipped
1 c. sugar, divided
2 eggs, separated
1 tbsp. lemon juice
1 tsp. vanilla
1 tbsp. sugar
1/4 tsp. cinnamon
3 c. (24 oz.) cottage cheese, creamed

Mix gelatin, 3/4 c. sugar and salt thoroughly in top of double boiler. Beat egg yolks and milk together. Add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat and stir in lemon juice, rind and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

While mixture is chilling, prepare Crumb Topping: Mix butter, 1 tablespoon sugar, cracker crumbs, cinnamon and nutmeg.

Sieve or beat cottage cheese on high speed of electric mixer, about 3 minutes. Stir into gelatin mixture. Beat egg whites until stiff. Beat in remaining 1/4 cup sugar. Fold into gelatin mixture. Fold in whipped cream.

Turn into 8-inch spring form pan. Sprinkle with crumb mixture and chill until firm.