Spumoni Cheesecake

Crust:
1 1/2 packages graham crackers, crushed
6 tablespoons butter, melted
1/3 cup granulated sugar

Mix and pat into bottom of a springform pan. Bake at 350 degrees F for 10 minutes.

Filling:
24 ounces cream cheese, softened
5 jumbo eggs, separated
1 1/2 cups granulated sugar, divided
2 packages Knox gelatine
3 tablespoons cocoa
1/2 cup melted or softened spumoni
1 pint whipping cream

Soften gelatine in small saucepan with 3/4 cup water.

Stir egg yolks into 1 cup sugar. Add to gelatine mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles. Cool.

Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add the spumoni and beat some more. Slowly add gelatine mixture and blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerate several hours or overnight.

Serves 12.