Raspberry Cheesecake

by Diana

1 pkg raspberry gelatin

1 c boiling water

8 oz cream cheese

1 c sugar

1 tsp vanilla

3 tbsp lemon juice

1 2/3 c evaporated milk, chilled

1 c graham cracker crumbs

¼ c melted butter

¼ c flaked coconut

Dissolve the gelatin in the boiling water. Cool. Cream together the cream cheese, sugar, vanilla and lemon juice. Add the gelatin and blend thoroughly. Chill until the mixture is the consistency of unbeaten egg white. While the mixture chills, make the crust. Add the butter to the graham crumbs and mix well. Press into the bottom of a parchment lined springform pan. When the raspberry mixture has thickened, remove from the refrigerator and whip at low speed while gradually adding the cold evaporated milk. Turn the mixer on to high speed and whip until the mixture doubles in volume and become thickened. Turn into the crumb lined pan. Chill until set, about 4-5 hours or overnight. Decorate with a ring of coconut.