by Patricia Stagich

Crust:  1-1/4 graham cracker crumbs
           4 Tbsp. melted butter
           3 Tbsp. sugar

Combine all ingredients and press into springform pan or 10" tube pan.  Refrigerate while you make the cream cheese filling.  Set aside 2 Tbsp. for garnish.

Filling:

• 1 pkg. Lemon Jello
• 3 cups heavy creamj
• 2 - 8 oz. pkgs. cream cheese at room temperature
• 1 cup sugar
• 1 tsp. vanilla

Dissolve Jello in 1/2 cup boiling water.  Set aside to cool.  Whip 3 cups heavy cream until stiff.  In a clean bowl whip cream cheese until fluffy.  Add sugar and vanilla and mix well.  Fold in whipped cream.  Refrigerate overnight or until set.