2 c. graham cracker crumbs
1/2 c. melted butter
1 1/2 env. Knox gelatin
1/2 c. cold water
24 oz. (3 lg.) pkg. cream cheese, softened
1 c. sugar
5 oz. evaporated milk
1 tsp. lemon juice
1/3 c. Amaretto
1 tsp. vanilla
3/4 c. whipping cream, whipped well
Chocolate sauce

Mix crumbs and butter. Press into bottom of 9 inch springform pan. Chill.

In saucepan, sprinkle gelatin over water. Let stand 1 minute. Stir over low heat until dissolved (3 minutes). Set aside.

Combine cream cheese and sugar, beating with electric mixer for 3 minutes until very fluffy. Gradually beat in gelatin, Amaretto and vanilla until blended. Fold in whipped cream. Pour into crust. Chill overnight. Drizzle with chocolate sauce.