Raspberry Swirl

3/4 C. graham cracker crumbs
2 Tbs. sugar
8 oz. cream cheese (at room temp.)
1/8 tsp. salt
1 (10-12 oz) pkg. frozen raspberries
3 Tbs. butter
3 eggs, separated
1 cup sugar
1 cup heavy cream

Mix and press in a 7x11 inch pan the graham crackers, butter, and 2 Tbs. sugar. Bake at 350 degrees for 8 minutes. Beat egg yolks until stiff; add cream cheese, 1 cup sugar, and salt. Beat until smooth. In a separate bowl, beat egg whites until stiff peaks form. In another bowl, whip cream until stiff. Add egg whites and whipped cream to cream cheese mixture and fold gently until smooth. Pour into crust. In blender, crush raspberries and pour over cream cheese mixture. Swirl in with a knife. Freeze overnight before serving. If using a 9x13 inch pan, double the crust but not the topping.