1 c. sugar
1 (8 oz.) pkg. cream cheese
3 eggs, separated
1/2 pt. or 1 c. cream
Pinch of salt
1 tsp. vanilla or 1 drop or so of lemon extract
1 c. graham cracker crumbs

Cream together sugar, cheese, vanilla and salt. Beat the egg yolks and add to the above mixture. Cream thoroughly. Beat the egg whites until peaks form. Whip the cream and then add all to the first mixture. Pat part of the crumbs into a 9"x9" cake pan, add the batter and top with remaining crumbs. Store in the freezer. It will keep up to 2 weeks in freezer.

If you double the recipe it will make a 9"x13" cake pan to the top. Take out of freezer a few minutes before you want to serve it. It can be eaten plain or topped with any of your favorite toppings, fruits or whatever you like.