CRUST:

1/2 cup (1 stick) butter
3 tbsp. sugar
1 1/3 cups all-purpose flour
1/4 tsp. salt

Soften butter with sugar. Add flour mix until dough forms. Reserve 1/3 cup crumbs. Press remaining mixture over bottom and sides of 7 or 8-inch pie pan.

Bake at 350°F for 10 to 12 minutes or until golden brown. Bake crumbs on small dish for 7 to 10 minutes or until golden.

ORANGE CHEESE FILLING:

1/2 cup frozen orange juice, divided
1 tbsp. unflavored gelatin
3 eggs, separated
1 cup sugar, divided
1/4 tsp. cream of tartar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese
1 cup whipping cream

Combine 1/4 cup orange juice and gelatin in top of double boiler.

Add egg whites, 1/2 cup sugar and cream of tartar. Cook over boiling water.

Beat constantly with electric beater until soft peaks form. Set aside.

Combine in medium saucepan: 1/4 cup orange juice, 3 egg yolks, 1/2 cup sugar and vanilla. Beat with electric beater until light. Cook, stirring constantly, until smooth and thick. Remove. Add one 8 ounce package cream cheese, beating until smooth. Fold into gelatin-egg white mixture.

Chill 30 minutes.

Beat whipping cream until thick. Fold into gelatin mixture. Spoon into baked shell. Sprinkle with crumbs. Chill 2 hours.

Serve.