1 large (6 oz.) Lemon Jell-O
2 cups Hot Water
2 cups Graham Cracker Crumbs
6 Tbsp. Butter
2-1/3 cups White Granulated Sugar
2 (8 oz.) Packages cream Cheese
2 (8 oz.) tubs of whipped cream
1/4 tsp. Yellow food coloring
2 Tbsp. Lemon juice
Combine lemon Jell-O with hot water (add food coloring & lemon juice if desired) set aside and let cool to room temperature.
Combine 1-3/4 cup of graham cracker crumbs with melted butter and 1/3 cup white sugar. Reserve 1/4 cup of graham cracker crumbs for topping. Press in bottom of 9” X 13” pan ( do not grease pan). Bake at 350 degrees for 8 to 10 minutes until browned.
Soften Cream Cheese to room temperature, add 2 cups white sugar and creame to blend. Add Jell-O mixture into softened Cream Cheese and blend. Fold in Cool Whip. Spread mixture in 9” X 13” pan on top of Graham Cracker Crumbs. Sprinkle 1/4 cup of Graham Cracker Crumbs on top of cheesecake mixture. Refrigerate several hours, or overnight until firm.