Miracle Cheese Cake

• 8 ounces cream cheese, room temp
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 pkg lemon jello
• 1 cup water, boiling
• 1 whole lemon juiced
• 12 ounces evaporated milk, chilled
• 12 whole graham crackers, crushed, about two cups
• 3 tablespoons sugar
• 1 tablespoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground (optional)
• 2 tablespoons butter, melted

1. Combine graham cracker crumbs, sugar cinnamon and nutmeg. Stir in butter then lightly press crust into a 10 x 10 ir 9 x 11 inch glass or metal pan.
2. Cream cheese with sugar and vanilla. Set aside
3. Add lemon jello to boiling water, stir, Stir in lemon juice. Set aside to cool. When cool add to cream cheese mixture and beat or stir until smooth.
4. Chill bowl, beaters and evaporated milk. When well chilled beat milk on increasingly high speeds until peaks form. Fold into cheese mixture. Pour into prepared crust and chill several hours or overnight. Keeps well for 4-5 days in the fridge.

cream cheese, sugar, vanilla, lemon jello, water, lemon juiced, milk, graham crackers, sugar, cinnamon, nutmeg, butter

Taken from www.epicurious.com/recipes/member/views/miracle-cheese-cake-50096538 (may not work)