Amaretto Mousse Cheesecake

• 2 c. graham cracker crumbs
• 1/2 c. melted butter or margarine
• 1 envelope unflavored gelatin
• 1/2 c. cold water
• 3 pkg. cream cheese (8 oz. size), softened
• 1 1/4 c. sugar
• 1 (5 oz.) can evaporated milk
• 1 tsp. lemon juice
• 1/3 c. Amaretto liqueur
• 1 tsp. vanilla
• 3/4 c. heavy cream, whipped

1. Combine graham cracker crumbs with butter.
2. Press onto bottom and sides of 9-inch spring-form pan.
3. Chill.
4. In saucepan, sprinkle gelatin over cold water; let stand 1 minute.
5. Stir over low heat until completely dissolved (about 3 minutes).
6. In electric mixer, beat cream cheese with sugar until fluffy. Gradually add evaporated milk and lemon juice; beat at high speed until fluffy (2 minutes).
7. Gradually beat in gelatin mix, liqueur and vanilla until blended.
8. Fold in whipped cream.
9. Pour into crust.
10. Chill 8 hours or overnight.
11. Garnish with chocolate chips or berries.
12. Serves 12.

graham cracker crumbs, butter, unflavored gelatin, cold water, cream cheese, sugar, milk, lemon juice, liqueur, vanilla, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242991 (may not work)