3/4 c. graham cracker crumbs
3 tbsp. butter, melted
2 tbsp. sugar
3 eggs, separated
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/8 tsp. salt
1 c. heavy cream
1 (10 oz.) pkg. frozen raspberries, partially thawed

Combine first 3 ingredients and lightly press into a 7 x 11 x 1 1/2 inch well greased pan. Bake at 375 degrees about 8 minutes. Cool.

Beat egg yolks until thick. Add cream cheese, sugar and salt. Beat until smooth and light.

In second bowl beat egg whites until stiff peaks form.

In third bowl beat cream until stiff. (I have used Cool Whip successfully.) Gently fold all 3 mixtures together.

Crush raspberries to a pulp in blender. Gently swirl 1/2 of pulp into cheese mixture and spread over crust. Spoon remaining pulp over top and swirl with a knife. Freeze, then cover and return to freezer for storage. Remove from freezer 10-15 minutes before serving