Cheese Cake:

24 graham crackers, crushed
1/2 c. butter
1/2 c. sugar
2 eggs
3/4 c. sugar
8 oz. cream cheese, softened

Mix crackers, butter and 1/2 c. sugar together and press into 9 X 13 pan. Beat eggs, 3/4 cup sugar, and cream cheese together and pour over graham cracker crust.

Bake 20 minutes at 350°F. Cool.

Filling:

3 egg yolks
1 tsp. salt
1 tsp. cinnamon
1 env. Knox gelatine
1/4 c. water
3 egg whites
1/4 c. sugar
1 c. Cool Whip

Combine pumpkin, 1/2 cup sugar, milk, egg yolks, salt and cinnamon in a saucepan. Cook until thick, stirring constantly. Dissolve Knox gelatine in water and add to pumpkin mixture. Cool. Beat egg whites and remaining sugar. Fold into cool pumpkin mixture. Fold in Cool Whip. Add pumpkin mixture to rest of dessert in pan. Refrigerate and cut into squares. Top with Cool Whip.