6 tbsp. butter
2 1/2 c. graham cracker crumbs
1/3 c. firmly packed brown sugar
1/2 c. cream-style cottage cheese
1/4 c. sugar
3 eggs, separated
Grated rind of 1 lemon
2 tbsp. unflavored gelatin, soaked in 1/4 c. water
2 c. heavy cream, whipped

Melt butter in a saucepan. Mix the crumbs and brown sugar. Spread half the mixture in the bottom of 8 inch loose bottomed cake pan and chill until firm. Place the cottage cheese in a bowl and beat in the sugar, egg yolks and lemon rind. Put the gelatin mixture in a bowl over a pan of simmering water and stir until dissolved, then stir into the cheese mixture.

Fold 2/3 of the whipped cream into the cheese mixture. Beat the egg whites until stiff and fold into the mixture. Spoon on top of the crumb crust and chill for 10 minutes. Sprinkle the remaining crumb mixture over the top of the filling and chill for 2 hours. Remove the cheesecake from the pan and decorate with the remaining whipped cream.