1 1/2 c. sugar
1 lg. (8 oz.) pkg. Philadelphia cream cheese
1 pkg. lemon Jello
1 c. hot water
1 can chilled lg. Milnot
1/2 tsp. vanilla

Blend 1 1/2 cups sugar with cream cheese. Dissolve Jello in hot water. Cool slightly then mix with cheese and sugar. Whip Milnot in large bowl and mix with Jello and sugar mixture. Add 1/2 teaspoon vanilla.

CRUST:

36 graham crackers, rolled fine
1 1/4 stick butter, melted

Pour all but a small amount of crackers. Mix. Shape into dish. Sprinkle remaining amount of crackers on top of cheesecake.