Press the mixture into the bottom of a 9×13-inch pan to form a crust. Save the rest of the crumbs to sprinkle on top of the dessert.
Whip the Milk:
In a large bowl, beat the chilled evaporated milk or heavy whipping cream until it becomes fluffy.
Mix the Filling:
In a separate bowl, beat the cream cheese with the sugar and lemon juice using a mixer until smooth.
Gradually add the thickened Jell-O to the cream cheese mixture, mixing slowly.
Carefully fold in the whipped evaporated milk or whipped cream.
Assemble the Cheesecake:
Spread the filling evenly over the crust in the 9×13 pan.
Sprinkle the reserved graham cracker crumbs over the top of the filling.
Chill the Cheesecake:
Chill the cheesecake in the refrigerator for at least 2 hours, or overnight for best results. Make sure it’s covered while chilling.