2 c. graham cracker crumbs
1/2 c. melted butter
3 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar (granulated)
1 (5 oz.) can evaporated milk
1 tsp. lemon juice
1/3 c. amaretto liqueur
1 tsp. vanilla
1/2 pt. whipping cream
2 pkgs. Knox gelatin (envelopes)
3/4 c. cold water

Mix cracker crumbs and butter and put in a greased (Crisco) spring form pan (9 1/2 inch). Pat on bottom and sides. Refrigerate. Put water in saucepan, sprinkle gelatin over and let set 1 minute. Turn burner on low and cook 3 minutes, until dissolved. Set aside. With cream cheese at room temperature, beat with sugar about 2 minutes. Add milk slowly, then lemon juice and vanilla. Beat until fluffy, about 2 minutes. Pour in Amaretto while mixing slowly. Pour in gelatin mixture slowly. Whip whipping cream and fold into mixture (use wire whip). Pour onto crust. Refrigerate. Use chocolate ice cream topping in cake decorator (or small plastic bag with corner cut out) to decorate top just before serving.