2 1/3 cups fine vanilla wafer crumbs
1/2 cup butter, melted
2 1/2 cups crushed pineapple
2 tbsp gelatin
4 egg yolks, slightly beaten
1 cup sugar
2 tbsp lemon peel
1/4 tsp salt.
24 ounces (1 pound 8 ounces) cottage cheese
1 tbsp vanilla extract
2 cups heavy cream, whipped
4 egg whites, stiffly beaten

Mix vanilla wafer crumbs and melted butter; press the crumbs on bottom and sides of a buttered 9″ spring form pan. Drain pineapple, reserving syrup. Soften gelatin in 1/2 cup of pineapple syrup. In double boiler combine egg yolks, sugar, salt, lemon peel and 2 tablespoons pineapple syrup, stirring constantly. Cook over simmering water about 8 minutes or until mixture is like smooth custard. Remove from heat and add dissolved softened gelatin in hot mixture. Add crushed pineapple, cottage cheese and vanilla; fold in whipped cream then egg whites. Pour into the crumb lined pan; chill about 5 hours or until firm. Garnish with pineapple and maraschino cherries. Recipes makes 16 servings of Pineapple Party Cheesecake.