CRUMB MIXTURE:

3 tbsp. melted butter
3/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 tsp. each cinnamon and nutmeg

Press 1/2 cup of mixture into an 8 or 9 inch spring form pan; reserve remaining crumbs for top.

2 env. Knox unflavored gelatin
1 c. sugar, divided
2 eggs, separated
1 c. milk
1 tsp. grated lemon rind
1 tbsp. lemon juice
1 tsp. vanilla
3 c. (24 oz.) mild creamed cottage cheese
1 c. heavy cream, whipped

Combine gelatin and 3/4 cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; stir in lemon rind, juice, and vanilla. Beat cottage cheese on high speed of electric mixer until smooth; stir into gelatin mixture.

Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream. Turn into prepared pan and sprinkle with reserved crumb mixture. Chill until firm. Yield: 12 servings.