Refrigerator Cheesecake - cooking recipe

Ingredients

1/2 cup butter, melted
3/4 cup sugar
2 cups Zwieback Toast Crumbs, finely crushed
2 teaspoons ground cinnamon
2 tablespoons gelatin
1 cup water
3 eggs, separated
16 ounces cream cheese, softened
1 lemon, juice and zest of, finely grated (3 tablespoons juice and 1 tablespoon zest)
1/4 teaspoon salt
1/2 cup heavy cream

Preparation

Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
Soak gelatin in 1/2 cup cold water for five minutes.
Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
Remove from heat; add softened gelatin and stir until dissolved.
Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
Cool; when mixture begins to congeal, beat for several minutes with a mixer.
Whip cream; beat egg whites and fold both into gelatin mixture.
Pour into crumb lined pan and sprinkle remaining crumbs over the top.
Chill until firm.