-1/2 cup butter, melted
-1/8 cup sugar
-2 cups graham crumbs
In a 9x13 glass pan mix together sugar and crumbs. Pour melted butter over and stir together with a fork pressing moistened crumbs over the bottom of the pan. Bake in 325º oven for 5 minutes. Cool while making the filling.
-1 370 ml can of evaporated milk, chilled at least 1 hour
-1 small package lemon Jell-O (strawberry or raspberry Jell-O can be used, but omit lemon extract)
-1 cup boiling water
-1 cup white sugar
-1 8oz package cream cheese, room temp.
-2 tsp vanilla
-1/4 tsp lemon extract
Whip chilled milk until thick and frothy.
Dissolve Jell-O in boiling water and cool, but do not let it set.
Mix together sugar, cream cheese and extracts.
Combine all 3 mixtures and beat well.
Pour cheesecake mixture over crust. Cover and refrigerate until set, at least 2 hours. This can be made the day before.
OPTIONS: This can be made in a spring form pan.