Crust
¾ cup graham cracker crumb
3 tbls butter
2 tbls sugar
Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Lightly press mixture into well-greased 7x11x1½-inch pan. Bake for 8 minutes. Cool well.
Filling
3 eggs, separated
1 (8 oz) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy whipping cream
1 (10 oz) pkg frozen raspberries, partially thawed & drained
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In another bowl, beat egg whites until stiff peaks form. In another bowl, whip cream till stiff and then fold with egg white into cheese mixture. Gently swirl raspberries into cheese filling with a knife. Pour filling into crust and freeze.
