1- 1/4 c. graham cracker crumbs
1/2 c. butter
1/2 tsp. ground cinnamon
1 pkg. sugar free lemon gelatin
1 c. boiling water
1 (8 oz.) pkg. reduced fat cream cheese
1 c. frozen light whipped topping
2 tsp. vanilla extract

Preheat oven to 350°F. In a medium bowl, combine graham crackers, butter and cinnamon. Mix well. Press into bottom of 9-inch square pan.

Bake for 8-10 minutes. Remove from oven and allow to cool. Dissolve gelatin in boiling water. Let cool until thickened, but not set.

In a large bowl, beat cream cheese and vanilla until smooth. Blend in gelatin. Fold in whipped topping. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.