Me Me’s Cheesecake

Recipe from Hazel Cooksey (Alice’s maternal grandmother)
Makes about 10 servings.
My grandmother used to make this dessert quite often. I can understand why. It's easy, can be made in advance and everybody likes it. I made this yesterday morning for a simple dessert to eat last night when we had our buddies Bob and Debbie over along with Harold, a 91 year old farmer who is regular visitor at the farmers market and Lost River Market & Deli. I knew my hubby liked this dessert, but Bob and Harold really loved it. (Bob had seconds!) So, this definitely passes the husband test.

3 oz. lemon Jello or lemon flavored gelatin (I used sugar free.)
1 cup boiling water
2 cups graham cracker crumbs
1 stick of unsalted butter, melted
8 oz. cream cheese, room temperature
1 cup sugar
1/4 teaspoon vanilla
1 large can (12 oz.) of evaporated milk, chilled

Add boiling water to the Jello. Stir until the Jello is dissolved. Set aside to cool.
Combine graham cracker crumbs with the melted butter. Press half of the graham cracker crumb butter mixture into the bottom of a 13” x 9” x 2” pan.
Cream together the cream cheese, sugar and vanilla in a large bowl.
Whip the chilled evaporated milk. Stir the cooled Jello into the whipped evaporated milk. Fold the cream cheese mixture into the Jello mixture.
Spread over the graham cracker crumbs. Sprinkle the top with the remaining graham cracker crumbs.
Chill the dessert until set.