2 1/2 cups graham cracker crumbs
1 1/4 teaspoons ground cinnamon
2 tablespoons white sugar
1/2 cup butter, melted
4 egg yolks
1 (8 ounce) package cream cheese
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen raspberries, partially thawed
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.
In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth.
In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping.
Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.