Raspberry Swirl

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

1. Combine thoroughly the crumbs, melted butter and 2 tablespoons sugar.
2. Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan.
3. Bake in moderate (375u0b0) oven about 8 minutes.
4. Cool thoroughly.
5. Beat egg yolks until thick.
6. Add cream cheese, sugar and salt; beat until smooth and light.
7. Beat egg whites until stiff peaks form.
8. Whip cream until stiff and thoroughly fold with egg whites into cheese mixture.
9. In a mixer or blender, crush raspberries to a pulp.
10. Gently swirl half of fruit pulp through cheese filling and spread mixture into crust.
11. Spoon remaining puree over top; swirl with a knife.
12. Freeze, then cover and return to freezer.
13. Makes 6 to 8 servings.

graham cracker crumbs, butter, sugar, eggs, cream cheese, sugar, salt, heavy cream, frozen raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=969101 (may not work)