Moist Cheesecake

2 ½ cups graham cracker crumbs

½ cup butter, melted

1 (6 ounce) package lemon flavored Jell-O®

1 cup boiling water

1 (8 ounce) package cream cheese

1 cup white sugar

1 teaspoon vanilla extract

3 tablespoons lemon juice

1 (12 fluid ounce) can evaporated milk

1 (21 ounce) can cherry pie filling

Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.

In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.

Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.