How many "no-bake" cheese cake recipes do you have? Here is another one. The lemon Jello helps it set properly. No need for a srtingform pan. A 9 by 13 inch baking pan or glass casserole will do. Hope you like it.

3 ounce box lemon Jello
1 cup boiling water
3 cups graham cracker crumbs
1/2 cup butter, melted
8 ounce package cream cheese, softened
1 cup granulated sugar
5 tablespoons lemon juice
1 1/2 cups whipping cream, whipped

Dissolve Jello in boiling water. Set aside to cool and slightly thicken. Mix 3/4 cup graham cracker crumbs with the melted butter, stirring until well blended. Press into bottom of 9 by 13 inch baking pan to form a crust. Save remaining crumbs for topping. Next, whip cream until fluffy. Set aside. In another bowl, beat cream cheese, sugar and lemon juice until well blended. Add the slightly thickened Jello and slowly fold in whipped cream. Spread filling over crust. Sprinkle with reserved graham cracker crumbs. Chill at least 2 hours or overnight. Store leftovers in the fridge. Note: You could use Cool Whip instead of whipped cream.