3/4 c. graham cracker crumbs
10 tbsp. sugar
3 tbsp. butter
1 envelope unflavored gelatin
1 c. milk
2 eggs, separated
2 (8 oz.) pkgs. cream cheese
3 tbsp. lemon juice
1 1/2 c. whipped cream

Blend cracker crumbs with 2 tablespoons sugar and butter. Press 1/2 cup of crumbs over bottom of 8 inch pan. Mix gelatin and 4 tablespoons sugar in saucepan. Beat in milk and egg yolks. Cool until gelatin dissolves. Remove from heat. Blend in cheese and lemon until smooth. Chill, stirring often until mixture mounds lightly. Beat egg whites until foamy; beat remaining 4 tablespoons sugar until meringue stands in firm peaks. Fold meringue, then cream into gelatin mixture. Pour into pan. Sprinkle with remaining crumbs. Chill.