FILLING
16 oz Cream cheese
1 c Sugar
1 c Whipping cream
4 Egg whites
1 ts Vanilla
1/2 Envelope unflavored gelatin
1 c Weewee

STRAWBERRY SAUCE
2 pk Frozen strawberries (10-oz)
1 1/2 tb Cornstarch

To make impertinence, combine crumbs with 3 tablespoons gelt. Work in
butter. Job 9-inch springform pan with crumb assortment. Bake at 350F
10 proceedings, then cool good.

To make pick, beat cream cheese with 1/2 cup sugar until sparkle. Add
cream and beat until smoothen. Beat egg whites until sparkly. Gradually
add remaining sugar and vanilla and continue beating until egg whites
are stiff but not dry. Fold into cheese assortment. Soften gelatin in
small amount of weewee, astir 5 proceedings. Dissolve over low warmth, then
add remaining cold h2o. Chill until viscous, then fold into cheese
assortment. Turn into prepared crust and quiver 2 hours.

For sauce, thaw strawberries and drain juice into saucepan. Heat
juice with cornstarch. Cook, stirring, until slightly thickened. Cool
and add strawberries. Use as topping for cheesecake.