NO BAKE CLASSIC WOOLWORTH CHEESECAKE

In a heat-proof bowl, dissolve lemon Jell-O in boiling water. Cool until slightly thickened. Set aside.

Mix 2 cups graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Set aside.

Using a mixer, beat the cold evaporated milk (or heavy whipping cream) until fluffy. Set aside.

In a separate bowl, beat cream cheese, sugar, and lemon juice with mixer until smooth. Pour in the slightly thickened lemon Jell-O and beat really well. Add the whipped evaporated milk and mix until combined.

Spread filling evenly over the crust and sprinkle 1 cup of graham cracker crumbs over the top.

Chill at least 2 hours, it should be well set, then slice and serve. Cover when storing in the refrigerator.