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

Thoroughly combine crumbs, butter and 2 tablespoons sugar. Press mixture into well-greased 11 x 7 x 1 1/2 inch baking dish. Bake in 375 degree oven about 8 minutes. Cool completely. Beat egg yolks in bowl with electric mixer at high speed until thick. Add cream cheese, 1 cup sugar and salt; beat until smooth and light. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cheese mixture. Puree raspberries in a mixer or blender. Gently swirl half of puree through cheese filling; spread mixture in crust. Spoon remaining puree over top swirl with a knife. Freeze, then cover and return to freezer. Makes 6 to 8 servings.

NOTE: Frozen strawberries also taste great in this recipe.