Lemon Cheesecake with Raspberry Topping (Grandma Neet)

Graham Cracker Crust

Mix and place in 9x13 pan and bake for 7 minutes at 375°

20 crackers (1 pkg)
1/4 cup butter
1/4 cup sugar

Cheesecake

3 oz pkg lemon jello
3 Tbsp lemon juice
8 oz cream cheese
1 cup sugar
1 tsp vanilla
15 oz can evaporated milk, chilled

1. Dissolve jello in 1 cup boiling water. Add 3 Tbsp lemon juice, cool until syrupy, then beat until light.

2. Cream 8 oz cream cheese, 1 cup sugar and 1 tsp vanilla. Combine with jello mixture.

3. Whip 1 large can chilled evaporated milk. Blend into the jello mixture and pour into crumb lined pan. Chill.

Raspberry Topping

1 pkg raspberry danish dessert
1 pkg frozen raspberries
whipping cream, sugar

Cook danish dessert with 1 cup water. When thick, add 1 pkg frozen raspberries. Spread on refrigerated cheesecake. Serve with a dollop of whipped cream on each serving.