No-Bake Lemon Cheesecake Dessert

• 2 cups graham cracker crumbs
• 1/2 cup melted butter or 1/2 cup margarine
• 1/4 cup sugar (or to taste)
• 1/2 teaspoon cinnamon
• 2 (3 ounce) packages lemon gelatin
• 2 cups boiling water
• 2 (8 ounce) packages cream cheese, softened
• 2 cups sugar (can use more for a sweeter taste)
• 1 cup whipped cream (can use 2 cups for more creamy taste, or can use Cool Whip Frozen Whipped Topping, thawed)

1. Set oven to 350 degrees F.
2. Prepare a 13 x 9-inch baking pan.
3. In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
4. Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
5. For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
6. Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
7. In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
8. To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
9. Then add in the cream cheese mixture; mix to combine.
10. Pour the filling into prepared crust.
11. Chill in the refrigerator for a minimum of 8 hours or more.
12. Cut into squares and serve with a dollop of whipped cream on top if desired.

graham cracker crumbs, butter, sugar, cinnamon, lemon gelatin, boiling water, cream cheese, sugar, whipped cream

Taken from www.food.com/recipe/no-bake-lemon-cheesecake-dessert-137072 (may not work)