3 tbsp. sugar
4 tbsp. melted butter
1 1/4 c. graham crackers
1/2 c. hot water
1 (3 oz.) pkg. lemon Jello
1 1/2 pts. heavy cream
2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1 tsp. vanilla

Mix together sugar, melted butter and graham crumbs. Put into a springform pan or 2 (8 x 8 inch) square pans. Refrigerate overnight. Mix together hot water and lemon Jello and set aside to cool. Next whip up heavy cream in separate bowl. In larger bowl mix the cream cheese. Add sugar and vanilla. Mix until fluffy. When Jello is cool, whip the cream cheese mixture. Then fold whipped cream into cheese mixture. Spread over graham cracker crust and chill in refrigerator. You can save some of the graham cracker mixture and sprinkle over the top of the cheese mixture.