Lemon Cheesecake

3 oz. box lemon Jell-O
1 C. boiling water
3 Tbsp. lemon juice
8 oz. cream cheese, softened
1 C. sugar
1 tsp. vanilla
15 oz. can evaporated milk, chilled

graham cracker crust:
1/2 C. butter or margarine melted (can be melted in dish)
2 C. finely crushed graham cracker crumbs (can buy packaged)
3 Tbsp. powdered (confectioner's) sugar

Prepare crust by melting margarine in 13" X 9" baking dish. Add graham cracker crumbs and powdered sugar. Mix well and pat firmly into bottom of pan. Dissolve Jell-O in boiling water and let cool. Add lemon juice. In a separate bowl, beat cream cheese, sugar, and vanilla. Add to Jell-O mixture, and blend on low until well combined. In another bowl beat the evaporated milk until fluffy. Fold into cream cheese mixture and mix well. Pour into crust and chill 2 hours. You can sprinkle the top with graham cracker crumbs, if desired.