1 1/4 c. flour
1/2 c. nuts, chopped or coconut
1/2 c. brown sugar, firmly packed
1/2 c. butter

CHEESE FILLING:

1/3 c. sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 egg, separated, room temperature
1/2 c. milk
12 oz. cream cheese or 12 oz. small
curd cottage cheese, sieved
1 tbsp. lemon juice
1 tsp. vanilla
2 tbsp. sugar
1 c. heavy cream, whipped

Preheat oven to 450 degrees. Use an ungreased 9 inch pie pan. Combine flour, nuts, and brown sugar. Cut in butter to make a crumb mixture. Place in pie pan. Bake 10 to 12 minutes, stirring occasionally, until golden brown. Cool. Remove 1/4 cup press remainder into pan. Combine sugar, gelatin, and salt in saucepan. Blend in egg yolk and milk. Cook over low heat until it comes to a boil and gelatin is dissolved. Remove from heat. Blend in cheese, lemon juice, and vanilla; beat until creamy. Chill until mixture is very thick but not set. Beat egg white until soft peaks form; gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into cheese mixture. Fold in whipped cream. Spoon into shell; sprinkle with reserved crumbs. Chill 4 to 6 hours. Serves 8.