Cool and Creamy Cheesecake
rec.food.recipes/Anne Edgell/1999

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
3/4 cup milk
1/4 cup lemon juice
1 cup whipping cream, whipped

Mix crumbs, sugar, and butter; press into bottom of a 9-inch spring form pan.

Soften gelatin in water, stir over low heat until dissolved.

Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice.

Refrigerate until slightly thickened.

Fold in whipped cream. Pour over crust.

Refrigerate until firm. (If desired, top with fruit just before serving.)