Lemon Cheesecake - cooking recipe

Ingredients

2 1/2 c. graham cracker crumbs
1/4 lb. butter
1 (3 oz.) pkg. lemon jello
1 c. boiling water
1 (8 oz.) cream cheese
1 1/2 c. sugar
1 tsp. vanilla
1 (9 oz.) Cool Whip

Preparation

Mix crumbs and butter and press in 9 x 13-inch pan, saving some for topping.
Dissolve jello in water.
Refrigerate until jello begins to harden.
Do not let it set.
Beat with beater the cream cheese, sugar and vanilla.
Fold jello into this mixture. Then fold in whipped topping and pour over crust.
Sprinkle crumbs on top.
Set overnight in refrigerator.