2 c. graham cracker crumbs
1/2 c. butter, melted
1 env. Knox unflavored gelatin
1/2 c. cold water
3 (8 oz.) pkgs. cream cheese
1 can evaporated milk
1 1/4 c. sugar
1 tsp. lemon juice
3/4 c. whipping cream
1/3 c. Amaretto liquor
1 tsp. vanilla

Combine cracker crumbs with butter. Press onto bottom and sides of 9 inch spring form pan. Chill. In small saucepan, sprinkle gelatin over cold water. Let stand 1 minute. Stir over low heat until completely dissolved (about 3 minutes). Set aside. In large bowl, beat cream cheese with sugar until fluffy, using electric mixer. Gradually add evaporated milk and lemon juice. Beat at medium speed until mixture is very fluffy. Gradually beat in gelatin mixture, liquor, and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight. Garnish with chocolate sauce, berries, pineapple, etc.

Substitution: Omit Amaretto and increase water to 3/4 cups. Add 1/2 teaspoon almond extract with vanilla.