Raspberry Swirl

Preheat oven to 350 degrees F.

In a medium bowl, combine graham cracker crumbs, cinnamon and melted butter. Mix well and press into the bottom of a 9x13-inch baking dish or a large (10- or 11-inch) pie pan. Bake for 5 minutes; remove from oven to cool.

With an electric mixer, beat egg yolks on high speed until thick and lemon colored, about
5 minutes. Add cream cheese. Beat on low speed, increasing to high speed, until smooth. Add apricot preserves and beat again until smooth. Transfer mixture to another bowl and set aside.

Using an electric mixer, beat egg whites, cream of tartar and salt until whites stand in soft peaks. Fold 1/3 of the egg white mixture into the cream cheese mixture, then fold the cheese mixture back into the remaining egg whites. Finally, gently fold in the thawed whipped topping.

Spread half the mixture into the cooled crust. Pour half of the raspberry preserves over the filling and swirl it with a knife. Repeat with remaining filling and raspberry preserves. Freeze until firm.