Raspberry Swirl

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine graham cracker crumbs cinnamon sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool.

In medium bowl beat egg yolks on high speed until thick and lemon colored about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high beat until smooth.

In large mixing bowl beat egg whites cream of tartar and salt until foamy. Add 1/4 cup sugar a little at a time beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture then fold the lightened cheese mixture back into the remaining egg whites. finally fold in the thawed whipped topping.

Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.