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Export 6 ingredients for grocery delivery
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
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