Christmas Cheesecake

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 6 tablespoons butter, softened
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup whole milk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons grated lemon zest
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 can (21 ounces) cherry pie filling

1. In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.
2. In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.
3. In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon zest. Chill until partially set.
4. Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate leftovers.

graham cracker crumbs, butter, unflavored gelatin, cold water, milk, cream cheese, sugar, lemon zest, frozen whipped topping, cherry pie filling

Taken from www.tasteofhome.com/recipes/christmas-cheesecake/ (may not work)