Cheesecake or Lemon Torte

• 1 pkg lemon jello
• 1 cup water
• ½ cup butter or margarine
• 2.5 cups graham cracker crumbs
• 1 cup evaporated milk
• 1 t vanilla
• 1 8 oz pkg cream cheese
• 1 cup sugar

Dissolve lemon jello in hot water and let set until partially thickened. Work butter and graham cracker crumbs together and use ½ to line 9x13 pan. Chill evaporated milk and vanilla until almost frozen and whip stiff. Whip cream cheese and sugar until fluffy. Add Jello mixture. Fold into whipped evaporated milk. Pour into 9x13 pan. Sprinkle remaining crumbs on top. Serves at least 16. Timing in this recipe is critical.