2 c. graham cracker crumbs
1/2 c. unsalted butter, melted
1 (8 oz.) cream cheese, softened
1/2 c. sugar, divided
2 lg. eggs, separated
2 tsp. vanilla
2 c. cranberry sauce (whole berry)
1 c. whipping cream

In medium bowl blend crumbs and butter, reserve 1/2 cup for topping. Pat into 9 x 13 inch pan. Bake 10 minutes at 325 degrees. Cool.

In large bowl, combine cream cheese, 1/4 cup sugar, egg yolks and vanilla; beat until blended. Add cranberry sauce, beat well.

In another bowl, beat egg whites until foamy, slowly add remaining 1/4 cup sugar while beating, beat until soft peaks form.

In yet another bowl use same beaters to beat whipping cream to soft peaks. Fold egg white mix into cranberry mixture, then fold in whipped cream. Spoon evenly into crust. Sprinkle with 1/2 cup crumbs. Cover. Freeze 4 hours or overnight. Cut into 2 inch squares. Makes 16 servings.