Pat Nelson's Lemon Cheesecake

Crust:
3 tbl powdered sugar
1/2 cup melted butter
12-15 graham crackers

Filling:
3 oz lemon Jell-O
1 can evaporated milk, chilled
1 cup sugar
1 cup boiling water
8 oz softened cream cheese

1. Dissolve Jell-O in boiling water and cool. Cream sugar and cream cheese together and add the milk slowly. Combine the two mixtures and pour over the graham cracker crust. Chill until set.