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

Combine crumbs, butter and 2 tablespoons sugar. Press into greased 11x7x1 1/2-inch baking dish. Bake in 375 degree oven 8 minutes. Cool; beat egg whites until stiff peaks form. Place in large bowl.

Whip cream; pour in same large bowl. Beat egg yolks until thick. Add cream cheese, 1 cup sugar and salt. Beat until smooth. Add to same large bowl with the egg whites and cream. Fold together gently.

Puree raspberries in blender. Swirl 1/2 of puree through cheese filling; spread mixture in crust. Spoon remaining puree over top; swirl with a knife. Freeze and then cover and return to freezer.