Step 1: Prepare the Jell-O

• Dissolve the lemon Jell-O in 1 cup of boiling water, stirring until fully dissolved. Allow it to cool until slightly thickened but not set, about 20-30 minutes.

Step 2: Make the Crust

• In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons sugar. Mix until the crumbs are fully coated.
• Press most of this mixture into the bottom of a 9×13-inch dish, reserving about 1/4 cup for topping later.

Step 3: Prepare the Cheesecake Filling

• In a large bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 1 cup sugar and 1 teaspoon vanilla extract. Beat until the mixture is light and fluffy.
• In a separate bowl, whip the chilled evaporated milk until thick and holding soft peaks, about 3-5 minutes using a hand mixer.

Step 4: Combine

• Gently fold the thickened Jell-O into the cream cheese mixture. Then carefully fold in the whipped evaporated milk until fully combined, trying not to deflate the mixture.

Step 5: Assemble and Chill

• Pour the filling over the crust and spread evenly. Sprinkle the reserved graham cracker crumbs on top for decoration.
• Refrigerate for at least 4 hours or overnight until fully set. The longer you chill, the firmer and more flavorful it becomes!

Step 6: Serve

• When ready, slice the cheesecake and serve it chilled. Enjoy the smiles as your loved ones dig in!