crushed coconut cookies
grated lemon rind
Mix together the gelatin and water, and allow to soak for 5 minutes.
Beat together the cottage cheese and yogurt. Set aside.
In the top of a double boiler, beat the egg yolks with the sugar, salt, and lemon rind. Put over simmering water and cook, stirring
constantly for 5 minutes.
Add the gelatin and stir until dissolved. Remove from heat and cool slightly.
Stir in the cheese-yogurt mixture with the lemon juice.
Beat the egg whites until they form soft peaks, add the 1/2 cup sugar, and continue beating until stiff. Fold into the cheese-yogurt.
Whip the cream and fold into the mixture.
Pour into the prepared crust and chill overnight or for 8 hours.
Mix together the crushed cookies, cinnamon, sugar, and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.