12 oz. Philadelphia cream cheese
2 egg whites
1/2 c. sugar
1/2 tsp. vanilla
9 inch graham cracker crust
1 c. whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla

Set cream cheese out to soften. Beat egg whites until stiff. Add sugar to beaten egg whites. Gradually add cream cheese until smooth. Add vanilla. Pour into crust.

Bake at 275°F for 25 minutes. Let stand until cool, then refrigerate. Top as desired (strawberries, cherries, etc.). To make whipped topping, whip cream until stiff (do not overwhip). Add sugar and vanilla.