Preparation:
Combine graham cracker crumbs with butter. Press onto bottom and sides of 9-inch springform pan; chill. In small saucepan sprinkle geletin over cold water; let stand one minute. Stir over low heat until completely dissolved, about three minutes; set aside. In large bowl of electric mixer, beat cream cheese with sugar until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice; beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatin mixture, liqueur and vanilla until thoroughly blended; fold in whipping cream. Pour into crust; chill 8 hours or overnight. Garnish with chocolatesauce and berries. |
