Ingredients:
1 cup boiling water
3 cups graham cracker crumbs (1 box), divided
1 stick (1/2 cup) melted butter
1 package (8 oz) cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can (12 oz) evaporated milk, well chilled, or 1 1/2 cups heavy whipping cream
Directions:
Prepare the Jell-O:
Dissolve the lemon Jell-O in 1 cup of boiling water. Allow it to cool until slightly thickened.
Make the Crust:
In a bowl, mix 3/4 of the graham cracker crumbs with the melted butter until well blended.
Press the mixture into the bottom of a 9x13-inch pan to form a crust. Save the rest of the crumbs to sprinkle on top of the dessert.
Whip the Milk:
In a large bowl, beat the chilled evaporated milk or heavy whipping cream until it becomes fluffy.
Mix the Filling:
In a separate bowl, beat the cream cheese with the sugar and lemon juice using a mixer until smooth.
Gradually add the thickened Jell-O to the cream cheese mixture, mixing slowly.
Carefully fold in the whipped evaporated milk or whipped cream.
Assemble the Cheesecake:
Spread the filling evenly over the crust in the 9x13 pan.
Sprinkle the reserved graham cracker crumbs over the top of the filling.
Chill the Cheesecake:
Chill the cheesecake in the refrigerator for at least 2 hours, or overnight for best results. Make sure it's covered while chilling
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