1 1/2 c. crushed plain vanilla cookies
1/4 c. ground almonds
4 tbsp. confectioners' sugar
1/3 c. melted butter
1 tsp. cinnamon
2 1/2 tbsp. brandy

FILLING:

2 1/2 tbsp. gelatin
1/4 c. water
3 eggs, separated
3/4 c. milk
1 c. sugar
1 lb. cottage cheese
2 1/2 tbsp. lemon juice
2 1/2 tbsp. brandy
1 1/2 c. cream
Nutmeg

1. Mix together the crushed cookies, ground almonds, confectioners' sugar, melted butter, cinnamon and brandy. Press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Blend the gelatin with the water and allow to soak for 5 minutes.

3. Combine the egg yolks, milk and sugar in the top of a double boiler. Mix well and put over simmering water. Cook, stirring constantly, until mixture is thick.

4. Add the gelatin and stir until dissolved. Remove from heat.

5. Press the cheese through a strainer and beat with the lemon juice and brandy. Mix into the cottage cheese mixture.

6. Beat the egg whites until stiff and whip the cream.

7. Fold both the egg whites and the cream into the cottage cheese mixture.

8. Pour into the prepared crust and chill until set. Serves 8.