Pineapple Cheesecake

Crust:

1-1/2 cups graham cracker crumbs

1/3 cups sugar

1 tsp. cinnamon

1/2 cup butter or margarine, melted

Filling:

1 No. 2 can crushed pineapple

1 cup sugar

2 envelopes unflavored gelatin

4 eggs, separated

2 tsp. grated lemon rind

1/4 tsp. salt

1 tbl. lemon juice

2- 12 oz. cartons small curd cottage cheese

1 tbl. vanilla

2 cups heavy cream

Combine crumbs, 1/3 cup sugar, cinnamon and butter; mix well. Press half the mixture in a 9 inch pan. Drain pineapple, reserve juice. Soften gelatin in 1/2 cup reserved pineapple juice. Combine slightly beaten egg yolks, remaining 1 cup sugar, lemon rind, salt and 2 tbl. reserved pineapple juice in the top of a double boiler; cook for 5-8 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Add lemon juice, pineapple, cottage cheese and vanilla; mix well. Fold in whipped cream and stiffly beaten egg whites; pour into the crust. Sprinkle remaining crumb mixture over the top. Chill for at least 5 hours or overnight.