Grandma Sheen's Lemon Cheesecake

Best when made the day prior to serving to give time to set properly

Crumb 25 graham crackers (or use packaged graham cracker crushed crust)
1/2 cube butter
4 T powdered sugar
Mix and line bottom of pan with 2/3 of the mixture (save 1/3 mixture for topping)

Mix 1 pkg Lemon Jello (3 oz)
1 C hot water   (Do not add COLD water)
Cool to gel stage

Whip:
8 oz pkg Phil Cream Cheese (Room Temperature)
1 C sugar
2 tsp Vanilla

Whip 1 can evaporated milk (chilled for at least one hour)
Then add:
1/2 C sugar
4 T lemon juice

Fold together three previous wet mixtures and pour into dish
sprinkle remaining crumbs on top

To Serve:  Top with raspberries (crushed or whole or canned- that will give you a thick filling)
**Strawberry, blueberry would also be good fruit topping

** Grandma likes to triple the recipe and use a large cake pan or casserole dish