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FRESH STRAWBERRY CHEESECAKE

1-1/4 c. graham cracker crumbs
6 tbsp. sugar
1/4 c. butter, melted
2 env. unflavored gelatin
3 tbsp. water
1-1/2 c. cottage cheese
Grated rind & juice of 1 lemon
2 eggs, separated
1 1/4 c. half & half
1 qt. strawberries

Combine the cracker crumbs, 2 tablespoons of the sugar and the melted butter; mix well. Press the crumb mixture firmly and evenly onto the bottom of an 8 inch springform pan. Chill until firm. Stir the gelatin into the water in a small metal bowl. Set in hot water until the gelatin dissolves. Combine the cheese, lemon rind and juice, egg yolks, half & half, gelatin and the remaining 4 tablespoons sugar in the blender. Whirl until smooth. Transfer to a bowl. Beat the egg whites until stiff and fold into the cheese mixture. Pour into the springform pan and refrigerate until chilled and set. Remove the cheesecake from the pan and arrange the strawberries on top. Decorate with whipped cream if desired. 8 servings.