1 1/2 pkgs. graham crackers
1/4 lb. butter
3 oz. pkg. lemon Jello
1/2 c. hot water
8 oz. pkg. cream cheese
1 tsp. vanilla
1 c. sugar
1 can evaporated milk (chilled)
2 tsp. lemon juice

Crumb 1 1/2 packages graham crackers. Melt 1/4 lb. butter and mix with crumbs. Dissolve a 3 oz. package of lemon Jello with 1/2 cup hot water. Let cool, but not set. Mix 1 (8 oz.) pkg. cream cheese with 1 teaspoon vanilla and 1 cup sugar in large bowl, beat 1 can chilled evaporated milk until foamy. Squirt a couple teaspoons of lemon juice and beat in until almost stiff. Add Jello mix well. Add cheese mixture. In a 9 x 13 pan, press down graham cracker mixture to form a crust (save a few crumbs to sprinkle on top). Pour cheesecake mixture over crust, sprinkle with remaining crumbs. Refrigerate until serving.