3/4 c. Graham cracker crumbs
3 tbsp. melted butter
2 tbsp. sugar
3 eggs, separated
1 (8 oz.) pkg. cream cheese
1 c. sugar
1/8 tsp. salt
1 c. heavy cream
1 (10 oz.) pkg. frozen raspberries, partially thawed

Combine thoroughly crumbs, melted butter, and 2 tablespoons sugar. Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan. Bake at 375 degrees for 8 minutes. Cool thoroughly.

Beat egg yolks until thick. Add cream cheese, sugar and salt. Beat until smooth. Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into cheese mixture. Crush raspberries in blender or mixer to a pulp. Gently swirl about 2/3 fruit into filling and pour onto Graham cracker crust. Spoon remaining puree over top, swirl with a knife. Freeze, then cover, and return to freezer. Serves 12.