Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 1 envelope Knox Unflavored Gelatine
• 1/2 cup cold water
• 3 packages (8 oz. each) cream cheese, softened
• 1 1/4 cups sugar
• 1 can (5 oz.) evaporated milk (not condensed)
• 1 teaspoon lemon juice
• 1/3 cup Amaretto liqueur
• 1 teaspoon vanilla extract
• 3/4 cup whipping or heavy cream, whipped
• Combine graham cracker crumbs with butter.  Press onto bottom and
• up sides of 9 inch springform pan, chill.

Direction:

In small saucepan sprinkle gelatine 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 gelatine
mixture, liqueur and vanilla until thoroughly blended.  Fold in
whipped cream.  Pour into crust, chill 8 hour or overnight.  Garnish
with chocolate sauce or chocolate curls.  12 servings

Variation: Omit Amaretto liqueur.  Increase water to 3/4 cup and
add 1 teaspoon almond extract with vanilla