Lemon Cheesecake Dessert

• 2 cups graham cracker crumbs
• 14 cup sugar
• 12 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 14 cups sugar
• 1 (3 ounce) package lemon gelatin
• 1 teaspoon lemon extract
• 5 eggs, lightly beaten
• 1 (3 ounce) packagecook-and-serve lemon pudding mix
• 14 cup sugar
• 2 12 cups cold water

1. In a small bowl, combine cracker crumbs, sugar and butter.
2. Press onto the bottom and 1 inch up the sides of a greased 13 x 9 x 2 inch baking dish.
3. Refrigerate.
4. In a large mixing bowl, beat cream cheese and sugar until smooth.
5. Add dry gelatin and lemon extract; beat 3 minutes longer.
6. Add eggs; beat on low speed just until combined.
7. Pour into crust.
8. Bake at 325 for 30-40 minutes or until center is almost set.
9. Cool on a wire rack for 1 hour.
10. Cover and refrigerate overnight.
11. In a small saucepan, combine pudding mix and sugar.
12. Gradually stir in water.
13. Cook and stir over medium heat until mixture comes to a boil.
14. Cook and stir 1-2 minutes longer or until thickened.
15. Transfer to a bowl.
16. Cover surface with waxed paper; refrigerate until chilled.
17. Serve with dessert.

graham cracker crumbs, sugar, butter, cream cheese, sugar, lemon gelatin, lemon, eggs, lemon pudding, sugar, cold water

Taken from www.food.com/recipe/lemon-cheesecake-dessert-294373 (may not work)