Woolworth’s Cheesecake - Grandma's Recipes

1 (3 ounce) lemon JELLO

1 cup boiling water 

1 box graham cracker crumbs (3 cups) or more for thicker crust 

1 stick melted butter 

1 (8 ounce) package cream cheese 

1 cup granulated sugar 

5 Tablespoons lemon juice 

1 can evaporated milk, well chilled, OR 1 ½ cups heavy whipping cream

Dissolve JELLO in boiling water. Cool until slightly thickened. Mix ¾ graham cracker crumbs and melted butter until well blended. Press into the bottom of a 9x13 inch pan to form a crust. Reserve any remaining crumbs to sprinkle on top. Beat the evaporated milk or heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with a mixer until smooth. Add thickened JELLO and slowly mix in fluffy evaporated milk. Spread filling over the crust and sprinkle with reserved graham cracker crust. Chill at least 2 hours and up to overnight. Store in the refrigerator.