2 c. graham cracker crumbs
1/2 c. butter, melted
1 env. Knox unflavored gelatin
1/2 c. cold water
3 pkg. (8 oz. each) cream cheese, softened
1 1/4 c. sugar
1 can (5 oz.) evaporated milk (not condensed)
1 tsp. lemon juice
1/3 c. amaretto liqueur
1 tsp. vanilla extract
3/4 c. whipping or heavy cream, whipped

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

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 of 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. Garnish with chocolate sauce and berries. 12 servings.

Substitution: Omit amaretto liqueur. Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla.