1 env. Knox gelatin
1/2 c. sugar
1 c. boiling water
2 (8 oz.) pkgs. cream cheese
1 tsp. vanilla
1 (9 inch) graham cracker crust

Combine gelatine with sugar in a small bowl; gradually stir in boiling water while mixing, until the gelatine has completely dissolved (several minutes).

In a large bowl, beat room temperature cream cheese with vanilla until smooth. Slowly beat in the gelatine mixture, then pour into crust.

Chill 3 hours. Add fruit, if desired.