2 c. graham cracker crumbs
1/2 c. butter, melted
1 env. Knox Unflavored Gelatin
1/2 c. cold water
3 pkgs. (8 oz. each) Kraft cream cheese, softened
1 1/4 c. sugar
1 can (5 oz.) evaporated milk
1 tsp. lemon juice
1/4 to 1/3 c. Amaretto liqueur (to taste)
1 tsp. vanilla
3/4 c. heavy cream, whipped

Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9 inch springform pan; chill in refrigerator.

In small saucepan sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside.

In large bowl with electric mixer, beat cream cheese with sugar until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust; chill 8 hours or overnight.