Moist Cheesecake

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (6 ounce) package lemon flavored Jell-O(R)
• 1 cup boiling water
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons lemon juice
• 1 (12 fluid ounce) can evaporated milk
• 1 (21 ounce) can cherry pie filling

1. Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
2. In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
3. Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.

graham cracker crumbs, butter, lemon flavored, boiling water, cream cheese, white sugar, vanilla, lemon juice, milk, cherry pie filling

Taken from www.allrecipes.com/recipe/17416/moist-cheesecake/ (may not work)