2 c. crushed graham crackers
2 1/2 tbsp. sugar
1 tsp. cinnamon
1/2 c. melted butter

FILLING:

1 1/4 tbsp. gelatin
1/4 c. water
1 lb. cream cheese
2/3 c. sugar
1 1/2 tsp. vanilla
Grated rind of 1 lemon
4 tbsp. lemon juice
1 can tangerine segments
3 egg whites

1. Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Press firmly on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Mix the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved.

3. Soften the cream cheese and beat in the sugar, vanilla and lemon rind.

4. Mix the lemon juice with enough of the liquid from the drained tangerines to make up 1/2 cup of liquid. Add this liquid to the cream cheese mixture with the dissolved gelatin.

5. Beat the egg whites until stiff and fold into the cream cheese mixture with the tangerine segments.

6. Pour into the prepared crust and chill until firm. Serves 8.