Milnot Cheesecake

My grandma used to make this all the time, it's easily one of our family favorites... I really don't see it very often outside of our family, in fact. It makes me wonder if it's more of a Midwest recipe?  but, I digress. Cold beaters and chilled Milnot are very crucial to the recipe. don't try to skip that step! I recommend putting the beaters in the freezer for a few minutes and the Milnot in the fridge for a couple hours before making the cheesecake.  Of course, the name derives from the brand of sweetened condensed milk.  It's difficult to find Milnot around here, so I use other brands, but the name has certianly stuck!  This is not a traditional cheesecake in shape, texture, or flavor but it is definitely easy and very good!

Ingredients:
3 ounces lemon Jell-O gelatin
1 teaspoon vanilla
1 cup boiling water
2 cups graham cracker crumbs
13 ounces Milnot Sweetened Condensed Milk, chilled
8 ounces cream cheese
1 cup sugar
1/2 cup butter, melted

Directions:
Dissolve Jell-O in water; cool. Cream sugar, vanilla, and cream cheese. Add Jell-O and mix well. Whip Milnot with cold beaters until fluffy and fold into Jell-O mixture. Add butter to graham cracker crumbs and pack into a 9x13 pan. Add filling to crust and sprinkle with more graham cracker crumbs. Keep refrigerated.