Amaretto Mousse Cheesecake

2 c Graham cracker crumbs

1/2 c Butter or margarine, melted

1 Envelope unflavored Gelatin

1/2 c Cold Water*

3 pk (8 oz each) cream cheese, softened

1 1/4 c Sugar

1 cn (5 oz) evaporated milk

1 ts Lemon juice

1/3 c Amaretto liqueur

1 ts Vanilla extract

3/4 c Whipping or heavy cream, whipped.

Combine graham cracker crumbs with butter.

Press onto bottom and up sides of 9- inch springform pan; chill.

In small saucepan sprinkle gelatin over cold water.

Letstand 1 minute.

Stir over low heat till completely dissolved, about 3 minutes; set aside.

In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 minutes.

Gradually add evaporated milk and lemon; beat at medium-high speed till mixture is very fluffy, about 2 minutes.

Gradually beat in gelatin mixture, liqueur and vanilla thoroughly blended.

Fold in whipped cream.

Pour into crust; chill 8 hours or overnight.

Garnish with chocolate sauce and berries.

*Substitution; Omit amaretto liqueur.

Increase water to 3/4 cup, add 1/2 teaspoon almond extract with vanilla.

Gradually add evaporated milk and lemon juice; beat at medium-high speed till mixture is very fluffy, about 2 minutes.

Gradually beat in gelatin gelatin mixture, liqueur and vanilla until thoroughly blended.

Fold in whipped cream.

Pour into crust; chill 8 hours or overnight.

Garnish with chocolate sauce and berries.