Soak gelatin in water. Blend beaten egg yolks, salt, sugar and milk; cook until thick. Add gelatin; mix well and cool. Drain cottage cheese, then press through sieve and add lemon juice, rind and vanilla. Fold cheese and stiffly beaten egg whites unto gelatin mixture. Pour into CINNAMON CRISP CRUST; sprinkle ¾ cup CINNAMON CRISP crumbs over top. Refrigerate 4 to 6 hours.
CINNAMON CRISP CRUST
(Yield: 9″ Spring-form Mold)
3 cups CINNAMON CRISP crumbs
½ cup sugar
¾ cup butter or margarine
Combine CINNAMON CRISP crumbs and sugar; using fork, blend in butter. Reserve ¾ cup for top of cake. Press remainder on bottom, sides and around cone of spring-form mold. Can be used for baked or unbaked cheese cake, or pie crusts.
GRAHAM CRACKER CAKE
(Yield: 9″ Square)
2 cups GRAHAM CRACKER crumbs
2 tablespoons flour
2 teaspoons baking powder