Graham Cracker Crust:
1 1/4 cups Graham Crackers Crumbs
1/4 cup Sugar
6 tablespoons Melted butter
Cream Cheese Layer:
12 ounces Cream Cheese
1/3 cup Sugar
1/3 cup Sour Cream
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Knox Gelatin
1 tablespoon Cold Water
1 1/2 cups Water
Lemon Layer:
1 ¼ cups Sugar
½ cup + 1 Tablespoon Water
½ cup Fresh Lemon Juice
6 tablespoons Cornstarch
2 tablespoons Grated Lemon zest
1/4 teaspoon Salt
2 tablespoons Butter
1 packet Knox Gelatin 0.25 ounces
4 drops Yellow Food Coloring optional
Graham Cracker Crust:
Mix all ingredients together and shape in a 9-inch springform pan. Be sure to slightly go up the sides by about ¾ of an inch.
Place in the freezer until it’s time to add the cream cheese layer.
Cream Cheese Layer:
Combine cream cheese, sugar, sour cream and salt in a medium-sized pan and cook on a very low heat, stirring constantly until mixture starts to boil lightly.
Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well.
Cook until mixture reaches a light boil and cook for 2 minutes.
Remove from heat and cool off.
When it’s lukewarm, layer cream cheese on crust and refrigerate until cooled.
Lemon Topping:
Place sugar, cornstarch, ½ cup water, and salt in a saucepan and whisk until mixture comes to a boil at medium heat and sugar is dissolved.
Cook for 2 minutes or until thickened.
Dissolve the gelatin in the tablespoon of water. Add the gelatin mixture, butter, lemon zest, and dye (if using).
Once butter is melted, add lemon juice. Continue to stir until thickened. Set aside to cool.
When the lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving.
Fresh whipped cream may be added for garnish.