No Bake Whipped Raspberry or Lemon Cheesecake 

Crust:
1/C C butter, melted
1/8 C sugar
2 C graham crumbs

Cheesecake mixture:
1 can evaporated milk, chilled at least one hour
1 small pkg Jell-O (raspberry or lemon flavor)
1 C boiling water
1 C white sugar
8 oz pkg cream cheese, room temperature
2 tsp vanilla extract (if using lemon Jello, I also add 1/4 tsp lemon extract)

For Crust: Melt butter. Place sugar and crumbs into the pan of your choice and stir with a fork. Pour melted butter over crumb mixture. Stir together and press buttered crumb mixture over the bottom of the pan. Bake in 325 degrees oven for five minutes. Cool while making the cheesecake mixture.

For Cheesecake mixture: Whip chilled milk until thick and frothy. Dissolve Jell-O powder in boiling water. Cool, but do not let it set. Beat together sugar, cream cheese and extract. Combine the three mixtures and beat well. Pour over cooled crust. Cover and place in the refrigerator to set. (several hours or overnight)