Raspberry Swirl

Directions

1. 1
   Combine thoroughly the crumbs, melted butter and 2 tablespoons sugar.
2. 2
   Lightly press mixture into well-greased 7 x 11 x 1 1/2-inch pan.
3. 3
   Bake in moderate (375°) oven about 8 minutes.
4. 4
   Cool thoroughly.
5. 5
   Beat egg yolks until thick.
6. 6
   Add cream cheese, sugar and salt; beat until smooth and light.
7. 7
   Beat egg whites until stiff peaks form.
8. 8
   Whip cream until stiff and thoroughly fold with egg whites into cheese mixture.
9. 9
   In a mixer or blender, crush raspberries to a pulp.
10. 10
    Gently swirl half of fruit pulp through cheese filling and spread mixture into crust.
11. 11
    Spoon remaining puree over top; swirl with a knife.
12. 12
    Freeze, then cover and return to freezer.
13. 13
    Makes 6 to 8 servings.