Amaretto Mousse Cheesecake Recipe

2 C. graham cracker crumbs
1/2 C. butter
Combine crumbs with butter. Press on bottom and sides of a 9 inch springform pan. Chill.
1 envelope unflavored gelatin
1/2 C. cold water
24 oz. cream cheese, softened
1 1/4 C. sugar
1 5 oz. can evaporated milk
1 t. lemon juice
1/3 C. Amaretto
1 t. vanilla
3/4 C. heavy cream whipped

In a small saucepan, sprinkle gelatin over water. Stir over low heat until dissolved. Set aside.

In a mixing bowl add cream cheese and sugar. Beat until fluffy. Gradually add the evaporated milk and lemon juice. Beat at medium spread until very fluffy.

Gradually add the Amaretto, vanilla and gelatin mixture. Fold in the whip cream gently. Pour into crust and chill for 8 hours.