2 (12 oz.) jars cottage cheese
1 tbsp. vanilla
1/4 tsp. salt
2 env. unflavored gelatin
1/2 c. cold water
3 egg yolks, slightly beaten
2 tbsp. milk
1 c. sugar
1 pt. cream whipped
3 egg whites, stiffly beaten

Rub cottage cheese through a sieve. Add the vanilla and salt and blend well. Soak gelatin in cold water for 10 minutes. Combine egg yolks, milk and sugar and cook over hot water until thickened, stirring constantly. Add softened gelatin and remove from heat. Cool slightly and stir in cheese mixture. Fold whipped cream into cheese mixture, then fold in beaten egg whites. Turn into pan lined with graham cracker crust. Chill 8 hours or overnight.

GRAHAM CRACKER CRUST:

1/2 c. butter
2 c. graham crackers, rolled fine
1/2 c. sugar

Melt butter and stir in cracker crumbs and sugar. Spread half the crumbs in a spring form. pan. Pour in the cheese mixture. Sprinkle remaining crumbs on top.