Amaretto Mousse Cheesecake

• 2 cups Graham cracker crumbs
• 1/2 cup butter
• margarine, melted
• 1 pkg. unflavored gelatin
• 1/2 cup cold water*
• 3 pkg. (8 oz. each) cream cheese, softened
• 1-1/4 cup sugar
• 1 can evaporated milk
• 1 tsp. lemon juice
• 1/3 cup amaretto liqueur*
• 1 tsp. vanilla extract
• 3/4 cup whipping
• heavy cream, whipped

1. Crust: Combine Graham cracker crumbs with butter.
2. Press onto bottom and up sides of 9-inch springform pan; chill.
3. Filling: In small saucepan sprinkle gelatin over cold water.
4. Let stand 1 minute.
5. Stir over low heat until completely dissolved, about 3 minutes; set aside.
6. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes.
7. Gradually add evaporated milk and lemon; beat at medium-high speed till mixture is very fluffy, about 2 minutes.
8. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended.
9. Fold in whipped cream.
10. Pour into crust; chill 8 hours or overnight.
11. Garnish with chocolate sauce and berries.

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

Taken from www.foodgeeks.com/recipes/3616 (may not work)