24 sqs. graham crackers
8 oz. cream cheese
2 c. pumpkin
1/2 tsp. salt
1/2 c. milk
1 tsp. cinnamon
1 1/3 c. sugar
1/2 c. butter (butter)
5 eggs
1 env. unflavored Knox gelatin
1/4 c. cold water

Crust: Crush 24 squares graham crackers. Mix with 1/3 cup sugar and 1/2 cup butter. Press into 9 x 13 inch pan. Set aside.

2nd Layer: Beat together 2 eggs, 1/2 cup sugar, and 8 ounce cream cheese. Pour into crust lined pan. Bake at 350 degrees for 20 minutes. Cool.

3rd Layer: Mix together 2 cups pumpkin, 1/4 cup sugar, 1/2 teaspoon salt, 3 egg yolks, 1/2 cup milk, and 1 teaspoon cinnamon. Cook over medium heat until thickened. In a separate small bowl, mix together 1 envelope unflavored Knox gelatin and 1/4 cup cold water. When dissolved, add to pumpkin mixture. Cool.

Beat 3 egg whites until stiff, gradually beating in 1/4 cup sugar. Fold into the cooled pumpkin mixture. Pour over cheesecake layer. Before serving, top with sweetened fresh whipped cream.