Title: Double Cheese Cheesecake with Graham Cracker Crust
Categories: Dessert
Yield: 16 Servings

GRAHAM CRACKER CRUST
1 1/4	c	Graham cracker crumbs
3	tb	Sugar
6	tb	Butter or margarine; melted
FILLING
1	pk	Lemon gelatin (3 oz)
1 1/4	c	Boiling water
1/2	c	Evaporated milk; chilled
1 1/2	c	Whipping cream
16	oz	Cream cheese; softened
1/2	c	Cottage cheese
1/2	c	Lemon juice
1/4	ts	Vanilla
1/4	ts	Salt
1/2	c	Sugar

Using fingers, work crumbs and 3 tablespoons sugar into melted butter. Divide mixture, using 2/3 to cover bottom and sides of 9-inch springform pan and reserving 1/3 as topping to sprinkle over filling.

Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours.

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