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1
For the crumb crust: In a bowl, mix together the ingredients until well combined. Press into a 9 inch springform pan or a 10 inch pie plate.
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2
For the chilled cheesecake: Combine the gelatin and 3/4 cup of sugar in a medium saucepan.
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3
Beat the egg yolks, then stir in the milk gradually.
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4
Stir into the gelatin mixture and place over low heat. Cook, stirring constantly for 3-5 minutes or until gelatin dissolves and mixture is slightly thickened.
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5
Remove from the heat and stir in the lemon rind, lemon juice and vanilla extract.
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6
Beat the cottage cheese with and electric mixer at high speed for 3-5 minutes or until completely smooth. Stir into gelatin mixture, then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
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7
Beat the egg whites until stiff, but not dry. Add 1/4 cup sugar gradually and beat until very stiff. Fold into the gelatin mixture, then fold in the whipped cream.
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8
Turn into the prepared pan. Chill for 3-4 hours or until firm. Loosen side of pan with a sharp knife and release springform.
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9
You can decorate the cheesecake with chocolate leaves in a circular pattern on top and/or place fresh raspberries in the center.
