Break graham crackers into blender container. Cover, blend at medium speed until crumbled. Empty into a bowl, stir in cinnamon. Sprinkle half the crumb mixture over bottom of 8-inch spring form pan. Pour 1/2 cup milk into blender container. Sprinkle on gelatin; let stand 1 minute. Heat remaining 1 cup milk to boiling. Add to blender container. Cover, blend at low speed until gelatin is dissolved. Add 3/4 cup sugar or sweetener and egg yolks. Cover, blend at high speed until smooth. Add remaining ingredients except egg whites to blender as listed. Cover, blend until smooth. If necessary stop blender, push ingredients toward blades with rubber spatula.
Empty into a large bowl. Beat egg whites in second bowl until foamy. Beat in 1/4 cup sugar, gradually. Continue beating until stiff, but not dry. Fold into cheese mixture. Pour into prepared pan. Top with remaining crumbs. Chill until set.
Cajun Country -- New Iberia, Louisiana