Creamy No Bake Cheesecake

• 9-inch prepared graham cracker pie shell
• 8 oz. Philadelphia brand cream cheese
• 1/2 c. sugar
• 3 eggs
• 1/4 c. milk
• 1 envelope unflavored gelatin
• 1/4 c. water
• 1/4 c. lemon juice
• 1/4 c. sugar
• 1 c. soft butter
• 2 c. sugar plus 12 Tbsp.
• 1/8 tsp. salt
• 8 eggs, separated (set aside 2 egg whites for meringue)
• 1/2 tsp. vanilla
• 1 tsp. cream of tartar

1. Cream the butter until smooth.
2. Add sugar and cream well.
3. Add egg yolks and mix well.
4. Whip 2 egg whites with salt until stiff peaks are formed.
5. Add vanilla.
6. Fold into creamed mixture.
7. Turn into two 8-inch pie shells.
8. Bake in a moderately hot 425u0b0 oven about 12 minutes.
9. Now decrease heat to 300u0b0 and bake about 20 minutes longer or until a silver knife blade inserted into center comes out clean.
10. Beat the remaining 6 egg whites with a dash of salt and cream of tartar until soft peaks form.
11. Add the 12 tablespoons of sugar, two at a time, while continuing to beat until stiff peaks form.
12. Beat in 1/2 teaspoon vanilla.
13. Spread on the pies and return to 300u0b0 oven for about 15 minutes or until golden brown.
14. Very rich.

graham cracker pie shell, cream cheese, sugar, eggs, milk, unflavored gelatin, water, lemon juice, sugar, butter, sugar, salt, eggs, vanilla, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=654367 (may not work)