1 3/4 c. graham crumbs
1/3 c. sugar
1/2 c. melted butter
2 eggs
3/4 c. sugar
8 oz. cream cheese
1/2 c. sugar
16 oz. pumpkin (2 c.)
1/2 tsp. salt
3 egg yolks
1/2 c. milk
2 tsp. cinnamon

Use ingredients in the order written. Mix crumbs, sugar and butter together and press into 13"x9" buttered pan. Beat until light the eggs, sugar and cream cheese. Spoon onto cracker crust. Bake at 350 degrees for 20 minutes.

Combine sugar, pumpkin, salt, yolks, milk and cinnamon and cook for 10 minutes in heavy pan. Add 1/4 cup cold water to 2 envelopes unflavored Knox gelatin. Stir well and dissolve on low heat until thickened. Add to pumpkin mixture. Let pumpkin cool 15 minutes. Beat 3 egg whites and 1/2 cup sugar until stiff. Fold into pumpkin mixture and pour onto cooled cheesecake. Top with Cool Whip. Keep refrigerated.