3/4 c. sugar
2 env. (2 tbsp.) unflavored gelatin
1/4 tsp. salt
2 beaten egg yolks
1 c. milk
2 tbsp. instant coffee powder
3 c. cream style cottage cheese
1 tsp. vanilla
2 egg whites
1/4 c. sugar
1 c. whipping cream
2 tbsp. butter
1/2 c. graham cracker crumbs (7 crackers)
1 tbsp. sugar

In saucepan combine the 3/4 cup sugar, gelatin and sugar; stir in egg yolks and milk. Cook and stir over low heat until gelatin dissolves. Blend in coffee powder; cool.

Sieve cottage cheese by pushing through a strainer; stir into gelatin mixture along with vanilla. Chill, stirring occasionally, until mixture mounds when spooned. (Mixture will not be smooth due to texture of the cottage cheese.)

Meanwhile beat egg whites to soft peaks; gradually add the 1/4 cup sugar, beating to stiff peaks. Whip cream and fold into gelatin mixture; then fold in egg whites. Pour into 8 or 9 inch springform pan.

Melt butter; add graham cracker crumbs and 1 tablespoon sugar. Sprinkle over cheesecake. Chill 3 to 4 hours; remove sides of springform pan. Serves about 10.