Mango Cheesecake

25-30 graham cracker biscuits, crushed
¼ lb. butter, melted
¼ lb. + ¾ lb. cream cheese, softened
½ oz. Unflavored gelatin
½ cup boiling water
½ cup mango, pureed
½ cup sour cream
½ cup sugar
1 tsp. lemon juice
2 eggs, separated
Garnish: sliced mango or mandarin orange sections

Mix crackers and melted butter together. Press into base and sides of 9 inch pie pan. Cool. Spread ¼ lb. cream cheese onto crust. Sprinkle gelatin into hot water and leave to dissolve. In a separate bowl, beat together mango, ¾ lb. cream cheese, sour cream, sugar, lemon juice, vanilla, and egg yolks. Mix in the dissolved gelatin. Beat egg whites until stiff. Fold into cream mixture. Pour into crust base and chill to set. Garnish before serving.

Note: A prepared, cooked pie crust or graham cracker crust may be used in place of the crust prepared here. For a low fat pie, use non-fat or reduced-fat cream cheese and sour cream.

Hint: Add a drop of red and yellow food coloring to the batter to enhance the orange tint of the pie.