Angel Cheesecake Pie

Combine flour, nuts and brown sugar in a medium bowl. Using two knives or a pastry blender, cut in butter until a crumb mixture forms. Do not form into ball; place crumbs in a 9" square baking pan, and bake at 400 degrees for 12-16 minutes, stirring every 4 minutes, until golden brown. Cool the crumbs, reserve 1/4 cup, and then press remainder onto bottom and up sides of 9" pie pan.

Combine 1/3 cup sugar, gelatin and salt in medium saucepan. Blend in milk, 1/4 cup heavy cream, and egg yolks and mix well. Cook over medium heat, stirring constantly, until mixture almost comes to a boil and gelatin is completely dissolved.

Remove from heat and, with electric mixer, beat in both packages of cream cheese, lemon juice and vanilla, until smooth and fluffy.

Chill in refrigerator until mixture is thickened, but not completely set, about 30-40 minutes.

In small bowl, beat 1-1/4 cups whipping cream with powdered sugar until thick. Using same beaters, beat the chilled cream cheese custard mixture until smooth, then fold in the whipped cream.

Spoon into cooked cookie crust and sprinkle with reserved 1/4 cup crumbs. Chill for at least three hours before serving, and store in refrigerator.

For a shortcut for the crust, crush 30 golden sandwich cookie wafers and combine with 1/2 cup melted butter. Mix well, then reserve 1/3 cup crumb mixture. Press remaining crumb mixture into the 9" pie pan. Continue with recipe, adding filling to crust, and sprinkle top with reserved 1/4 cup crumb mixture. Chill thoroughly. Serves 8-10