Step 1

In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined

Step 2

Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer

Step 3

In a large bowl place lemon Jello, add 1 cup boiling water and stir to dissolve completely, set aside

Step 4

In medium bowl, mix cream cheese and powdered sugar until smooth and creamy

Step 5

In separate bowl, beat the evaporated milk or whip heavy cream until fluffy

Step 6

Add cream cheese mixture into beaten evaporated milk mix on low speed just to combine

Step 7

Add fresh lemon juice and cooled lemon gelatin and mix to low speed to combine then gently spread over the crust

Step 8

Set in the fridge to firm

Step 9

Refrigerate for at least 3-4 hours or until set

Step 10

When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides

Step 11

Sprinkle with graham cracker crumbs on top of the cheesecake

Step 12

Serve