Misty's Cheesecake

Submitted by: Misty Anderson

1 tall can evaporated milk
1 pkg (3 oz) lemon Jell-O
1 C boiling water
2 1/2 C graham cracker crumbs
2 Tbsp sugar
1/2 tsp cinnamon
1/2 C (1 stick) melted butter
1 pkg (8 oz) cream cheese
1/2 C sugar
2 tsp vanilla

1. Pour evaporated milk into deep small bowl; put in freezer along with beaters. Freeze until ice crystals from around edge.
2. Dissolve Jell-O in boiling water, cool to room temp.
3. Combine crumbs, 2 Tbsp sugar and cinnamon, and melted butter in medium bowl. Press half of mixture firmly over bottom of 9x13 pan. Reserve remaining crumbs.
4. Beat icy evaporated milk at high speed with chilled beaters until fluffy.
5. Beat cream cheese and 1/2 C sugar in large bowl until light and fluffy. Blend in cooled Jell-O and vanilla. Add whipped evaporated milk to cream cheese; beat at high for 2 min.
6. Pour cream cheese mixture into prepared pan and spread evenly. Sprinkle reserved crumbs evenly over top.
7. Chill until firm, about 3 hours. Cut into squares to serve.