CRUST:

1/2 stick butter, melted
1 pkg. graham cracker crumbs
1/4 c. sugar

Pour graham cracker crumbs in bottom of a long Pyrex dish (enough to cover on bottom of dish). Add sugar and mix with crumbs. Pour butter in mixture and pat in bottom of dish. Set aside.

FILLING:

1 c. sugar
3 tbsp. lemon juice
1 pkg. lemon Jello
1 (8 oz.) pkg. Philadelphia cream cheese
1 can of Milnot, whipped
1 c. water, boiled
1 tsp. vanilla flavor

Chill Milnot prior to making cheesecake. Dissolve Jello in 1 cup boiling water. Let cool. Cream sugar and cream cheese. Add cooled Jello to mixture. Add vanilla and lemon juice. In another bowl whip at high speed the Milnot. Fold Milnot into cream cheese mixture. Pour into prepared graham cracker crust. Sprinkle top with graham cracker crumbs. Chill for 3 hours.