Raspberry Swirl

• ¾ cup graham cracker crumbs
• 3 tbsp. melted butter or regular margarine
• 2 tbsp. sugar
• 3 eggs, separated
• 1 (8 oz.) package cream cheese
• 1 cup sugar
• 1/8 tsp. salt
• 1 cup heavy cream, whipped
• 1 (10 oz.) package frozen raspberries, partially thawed

1. Thoroughly combine crumbs, butter and 2 tbsp. sugar. Press mixture into well-greased 11x7x1½-inch baking dish. Bake in 375ºF oven about 8 minutes. Cool completely.
2. Beat egg yolks in bowl with electric mixer at high speed until thick. Add cream cheese, 1 cup sugar and salt; beat until smooth and light.
3. Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cheese mixture.
4. Puree raspberries in a mixer or blender. Gently swirl half of puree through cheese filling; spread mixture in crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Makes 6 to 8 servings.