Lemon Cheesecake With Raspberry Topping

• 1 3/4 c. graham cracker crumbs
• 1/4 c. butter
• 3 Tbsp. lemon juice
• 1 pkg. raspberry Danish dessert mix
• 1 pkg. frozen raspberries
• 1 1/4 c. sugar
• 1 pkg. lemon gelatin
• 1 (8 oz.) pkg. cream cheese
• 1 tsp. vanilla
• 1 can evaporated milk, chilled

1. Combine crumbs, butter and 1/4 cup sugar, mixing well; press into 9 x 13-inch baking dish.
2. Bake at 375u0b0 for 7 minutes. Dissolve gelatin in 1 cup boiling water; add lemon juice.
3. Chill until partially set; whip until light.
4. Combine cream cheese, remaining sugar and vanilla, beating well; combine with lemon mixture.
5. Whip evaporated milk; fold into cream cheese mixture. Pour into crumb-lined pan.
6. Cook dessert mix with 1 cup water until thickened; add frozen raspberries.
7. Stir until thawed; spread on cheesecake.
8. Chill in refrigerator; cut in squares. Yields 12 servings.

graham cracker crumbs, butter, lemon juice, raspberry danish, frozen raspberries, sugar, lemon gelatin, cream cheese, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791416 (may not work)