Crust:
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 1 cup graham cracker crumbs
 1/4 cup sugar
 1/4 cup (1/2 stick) butter or margerine, melted
 
 Filling:
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 1 envelope unflavored gelatin
 1/4 cup cold water
 1 pkg. (8 oz.) cream cheese, softened
 1/2 cup sugar
 3/4 cup milk
 1/4 cup lemon juice
 1 cup whipping cream, whipped
 Crust:
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 Mix crumbs, sugar, and butter; press into bottom of a 9-inch
 springform pan.
 
 Filling:
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 Soften gelatin in water, stir over low heat until disolved.
 Beat cream cheese and sugar at medium speed with electric
 mixer until blended.
 Gradually add gelatin, milk, and juice.
 Refrigerate until slightly thickened.
 Fold in whipped cream.
 Pour over crust.
 Refrigerate until firm.
 (If desired, top with fruit just before serving.)
 This is a basic refrigerator cheesecake.  You can add fruit
 toppings, etc.