3/4 c. graham cracker crumbs
3 tbsp. melted butter
2 tbsp. sugar
3 eggs, separated
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 c. heavy cream
1 (10 oz.) pkg. frozen raspberries, partially thawed

Combine crumbs, butter and 2 tablespoons sugar. Press mixture into well greased 7 x 11 x 1 1/2 inch pan. Bake in oven for 8 minutes at 375 degrees. Cool thoroughly.

Beat egg yolks until thick. Add cream cheese and sugar, beat until smooth and light.

Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites. Fold both into cream mixture.

In mixer or blender, crush raspberries to a pulp. Gently swirl half of pulp through cheese filling and spread mixture into crust. Spoon remaining pulp on top, swirl with knife. Freeze until firm. To serve, let stand at room temperature. Cut into squares.