1 c. hot water
1 box lemon Jello
1 lg. can Pet milk, chilled
1 c. sugar
1 tbsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 c. graham cracker crumbs
1/4 c. butter, melted

Mix hot water and lemon Jello. Set aside. Beat milk until frothy. Set aside. Mix sugar, vanilla and cream cheese until smooth. Mix Jello in. Pour into beaten milk and beat well. Combine graham crackers and butter and line bottom of pan, reserving a few crumbs for top of cheesecake. Pour cheesecake mixture over crust. Sprinkle remaining crumbs on top. Chill.