1 (8 oz.) pkg. cream cheese, softened
6 eggs, separated
2 c. sugar
Pinch of salt
2 tsp. vanilla
1 pt. heavy whipping cream
2 graham cracker crusts

Cream the sugar and cream cheese, add pinch of salt. Add the 6 egg yolks, 1 at a time. Beat well after each addition. Add vanilla and mix well. Place in refrigerator until you have whipped the cream. Fold the whipped cream into the cream cheese mixture. Beat the egg whites until very stiff. Fold in the cream cheese mixture using a light hand. Pour mixture into the graham cracker crusts. Freeze overnight. Remove from refrigerator 5 minutes before serving.