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, softened
1 1/4 c. sugar
1 tsp. lemon juice
1/3 c. Amaretto liqueur
5 oz. can evaporated milk (not condensed)
1 tsp. vanilla extract
3/4 c. whipping or heavy cream, whipped

Combine graham cracker crumbs with butter. Press onto bottom and sup sides of 9 inch springform pan; chill. In small pan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat till completely dissolved, about 3 minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat for 2 minutes on medium high speed till mixture is very fluffy. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight. Garnish with berries.

Substitution - Omit Amaretto liqueur. Increase water to 3/4 cup and add 1/2 teaspoon almond extract with vanilla.