Double Cheese Cheesecake With Graham Cracker Crust

FILLING
1 pk Lemon gelatin (3 oz)
1 1/4 c Boiling water
1/2 c Evaporated milk; chilled
1 1/2 c Whipping cream
16 oz Cream cheese; softened
1/2 c Cottage cheese
1/2 c Lemon juice
1/4 ts Vanilla
1/4 ts Salt
1/2 c Sugar

Using fingers, work crumbs and 3 tablespoons sugar into melted butter.
Divide mixture, using 2/3 to cover bottom and sides of 9-inch
springform pan and reserving 1/3 as topping to sprinkle over filling.

Dissolve gelatin in boiling water. Set aside until syrupy. Combine
milk and cream and beat until mixture is quite thick. Mix cheeses,
lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add
cheese mixture to cream mixture. Blend in partially set gelatin. Pour
into crust and chill 4 hours.