2 env. Knox unflavored gelatin
1 c. sugar, divided
1/8 tsp. salt
2 eggs, separated
1 c. milk
1 tbsp. lemon juice, or 1 sm. can crushed pineapple
1 tsp. grated lemon rind
1 tsp. vanilla
2 tbsp. melted butter
1 tbsp. sugar
1/2 c. graham cracker crumbs
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 c. (24 oz.) creamed cottage cheese
1 c. heavy cream, whipped or 1 big Cool Whip

Mix egg yolks, milk, 3/4 cup sugar and gelatin. Cook over boiling water about 5 minutes. Remove from heat and stir in juice, rind (or pineapple) and vanilla. Chill. Mix butter, 1 tablespoon sugar, cracker crumbs, cinnamon and nutmeg. Beat cottage cheese on high speed about 3 minutes. Stir into gelatin. Beat egg whites until stiff, fold into gelatin mixture. Fold in whipped cream, or Cool Whip. Turn into 8 inch spring form pan. Sprinkle with crumb mixture and chill until firm.