1 c. sugar
1/4 tsp. salt
3 eggs, separated
1 (8 oz.) cream cheese
1 c. whipping cream, whipped
1 (10 oz.) frozen raspberries or strawberries, partially thawed

CRUST:

3/4 c. graham crackers
3 tbsp. melted butter
2 tbsp. sugar

Combine the graham cracker crumbs, butter and 2 tablespoons of sugar. Press lightly into well greased pan 7 x 11 x 1 1/2 inches. Bake at 375 degrees for 8 minutes. Cool thoroughly. Beat egg yolks until thick, add cream cheese and 1 cup of sugar and salt. Beat until smooth and light.

Beat egg whites until stiff peak is formed. Fold into cream cheese mixture. Then fold in the whipped cream. Then crush raspberries or strawberries to a pulp in a mixer or blender. Swirl half of this mixture in the cream cheese mixture. Then pour this mixture in the cooled crust. Spoon the remaining raspberries or strawberries over the top and swirl with the end of a knife. Cover and freeze until you serve it.