Pumpkin Torte - cooking recipe

Ingredients

24 graham cracker squares, crushed fine or 12 (2-square) rectangles
1/3 c. sugar
1/2 c. melted margarine
2 eggs, beaten
3/4 c. sugar
8 oz. cream cheese, softened
2 c. pumpkin (one 16 oz. can solid pack pumpkin, not pumpkin pie mix)
3 egg yolks (save the whites for later)
1/2 c. sugar
1/2 c. milk
1/2 tsp. salt
1 Tbsp. cinnamon
1 envelope unflavored gelatin
1/4 c. cold water
3 egg whites
1/4 c. sugar

Preparation

Beat until stiff and fold into the pumpkin mixture.
Pour over the cooled baked cheese cake layer.
Let stand until firm and then top with a small carton Cool Whip or a package Dream Whip, prepared according to package directions.
Refrigerate.