1 c  Graham cracker crumbs
1/4 c  Sugar
1/4 c  Butter, melted
Filling:
1    Envelope unflavored gelatin
1/4 c  Cold water
8 oz Cream cheese, softened
1/2 c  Sugar
3/4 c  Milk
1/4 c  Lemon juice
1 c  Whipping cream, whipped

Crust: Mix crumbs, sugar, & butter; press into bottom of a 9-inch
springform pan.

Filling: Soften gelatin in water, stir over low heat until disolved.
Beat cream cheese & sugar at medium speed with electric mixer until
blended. Gradually add gelatin, milk, & juice. Refrigerate until
slightly thickened. Fold in whipped cream. Pour over crust.
Refrigerate until firm. (If desired, top with fruit just before
serving.)

Note: This is a basic refrigerator cheesecake. You can add fruit
toppings, etc.

Crust: