1 tall can evaporated milk, well chilled
3 oz. pkg. lemon gelatin
1/4 c. lemon juice
16 oz. cream cheese, at room temperature
2 c. sugar
1 envelope Knox gelatin, softened in small amount water

Mix gelatin with 1 cup boiling water and let chill until thick, but not set. Cream cheese and sugar until very fluffy; add gelatin and beat again until very smooth. Whip milk and add lemon juice and Knox gelatin. Fold milk mixture into cheese and gelatin. Pour into prepared crust and chill overnight.

CRUST:

1 stick butter
1/4 c. sugar

Melt butter and sugar. Take off heat and add 2 cups graham cracker crumbs. Press into a 9 x 13 inch pan.

If desired, top cheese cake with a sprinkle of crumbs.