Banana Cheese Cake

1 1/2 cups fine graham wafer crumbs
1/4 cup brown sugar, packed
6 tbsp. melted butter
1/2 cup cold water
1 envelope (1 tbsp.) unflavored gelatin
1/4 cup sugar
2 egg yolks, lightly beaten
1 cup cream-style cottage cheese
1/4 cup heavy cream
1 tbsp. lemon juice
1/4 tsp. salt
2 egg whites
2 large ripe bananas
Serves 6
Combine graham crumbs, brown sugar and melted butter well with a fork.
Take out and set aside 1/2 cup of mixture.
Turn remainder into 9" spring-form pan and press firmly and evenly to bottom and about 1/2" up sides.
Chill while preparing filling.
Combine cold water and gelatin in top of double boiler and let stand 5 minutes.
Stir in sugar and egg yolks.
Set over simmering water and cook, stirring constantly, until slightly thickened (like a thin custard), about 10 minutes.
Cool to lukewarm.
Press cottage cheese through a sieve.
Add cream, lemon juice and salt and beat to blend well.
Beat in gelatin mixture.
Chill mixture by setting in ice water just until beginning to thicken.
Beat egg whites until stiff and fold into cottage cheese mixture.
Peel bananas and put a layer of banana slices in graham wafer crust.
Top with half of gelatin mixture.
Repeat these layers.
Sprinkle with saved graham crumbs.
Chill until set, about 2 hours.