3 tbsp. melted butter
3/4 c. crumbs (graham cracker)
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 env. unflavored gelatin
1 c. sugar
2 separated eggs
1 c. milk
1 tsp. grated lemon rind
1 tbsp. lemon juice
3 c. (24 oz.) creamed mild cottage cheese
1 c. whipped heavy cream
1 tsp. vanilla

CRUMB MIXTURE: Combine butter, graham cracker crumbs, 2 tablespoons sugar, cinnamon and nutmeg. Press 1/2 cup of mixture into an 8 or 9 inch spring form pan; reserve remaining crumbs for top.

Combine gelatin and 3/4 cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixtures thickens slightly, 3 to 5 minutes. Remove from heat; stir in lemon rind and juice, and vanilla.

Beat cottage cheese on high speed of electric mixer until smooth; stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream. Turn into prepared pan and sprinkle with reserved crumb mixture. Chill until firm. Serves 12.