2 c. graham cracker crumbs
1/2 c. butter, melted
1 env. Knox gelatin
1/2 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. sugar
1 (5 oz.) can evaporated milk
1 tsp. lemon juice
1/3 c. amaretto
1 tsp. vanilla extract
3/4 c. whipping or heavy cream, whipped

Combine graham cracker crumbs with butter. Press into the bottom and up the sides of a 9 inch spring form pan and chill. In small saucepan, sprinkle gelatin over cold water and let stand 1 minute. Stir over low heat until completely dissolved (about 3 minutes). Set aside.

Beat cream cheese and sugar until fluffy with electric mixer (about 2 minutes). Gradually add evaporated milk and lemon juice, beat at medium speed until mixture si very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur, and vanilla until blended. Fold in whipped cream and then pour into crust. Chill 8 hours or overnight. May garnish with chocolate sauce and berries.