2 tbsp. granulated Knox gelatin
1 tsp. vanilla extract
1/2 c. water
1 tsp. salt
1/2 c. sugar
1 tbsp. cornstarch
1/2 c. milk
2 egg yolks, slightly beaten
2 c. cottage cheese
1 tbsp. grated lemon peel
1/4 c. lemon juice
2 stiffly beaten egg whites
1 c. heavy whipped cream

Soften gelatin in cold water 5 minutes. Combine salt, sugar, cornstarch and add to milk in top of double boiler. Stir until sugar is dissolved. Add egg yolks to milk mixture. Cook, stir constantly until mixture thickens.

Remove from heat. Add gelatin and set aside to cool. Add cottage cheese, which has been put through a sieve, rind and juice from lemon and vanilla. Fold in stiffly beaten egg whites and whipped cream. Pour into heat resistant glass dish, lined with Zweiback crust. Sprinkle top of cake with remainder of crust. Chill.

PIE CRUST:

2 c. fine Zweiback crumbs (1 box)
1 tsp. cinnamon
1/4 tsp. salt
1/3 c. sugar
1/3 c. butter

Mix all ingredients together in order given. Pat mixture evenly into glass dish, saving 1/3 topping. Refrigerate at least 2 hours. Add cheese cake filling.