Cheese Torte

• 1 c. sugar
• 2 eggs, separated
• 1 pt. whipping cream
• 2 Tbsp. Knox gelatine
• 1 lb. Baker's dry cheese
• 30 graham crackers
• 1/2 tsp. salt
• 1/2 c. milk
• 1 tsp. vanilla
• 1/2 c. water
• 1/2 c. melted butter
• 1/2 c. sugar

1. Mix egg yolks, milk and sugar in saucepan.
2. Cook until custard like consistency.
3. Add gelatine mixed with water.
4. Cool.
5. While the mixture cools, make a graham cracker crust by crushing the graham crackers until they are fine.
6. Mix with 1/2 cup melted butter and 1/2 cup sugar.
7. Press the crumb mixture into a greased, lined torte pan.
8. Save 1 cup of crumbs for top.
9. Whip egg whites until stiff peaks form.
10. Whip cream until stiff.
11. Beat the cooled custard mixture, cheese and vanilla.
12. Fold in egg whites and whipped cream. Pour mixture into pan lined with crumbs.
13. Sprinkle the top with reserved crumb mixture.
14. Refrigerate overnight.
15. Garnish with cherry or blueberry pie filling if desired.

sugar, eggs, whipping cream, gelatine, cheese, crackers, salt, milk, vanilla, water, butter, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839105 (may not work)