CRUST:

2 1/2 c. graham cracker crumbs
4 tsp. sugar
1 1/2 sticks butter

Melt butter. Mix with crumbs and sugar. Reserve 1/2 cup for top of cake and press remainder to bottom and sides of 10" springform pan.

FILLING:

1 pkg. lemon Jello
1 c. hot water
1/3 c. lemon juice
1 tsp. lemon rind
3 (8 oz.) pkgs. cream cheese
2 c. sugar
1 tsp. vanilla
1 lg. can evaporated milk, chilled

Dissolve Jello in hot water. Add lemon juice and rind and cool. Chill until syrupy. Cream cheese and sugar until light and fluffy. Add vanilla to mixture. Add Jello mixture a little at a time, mixing well after each addition. Whip milk and fold in Jello mixture. Pour into pan. Sprinkle with remaining crumb mixture. Chill for several hours.