NONE BAKE CHEESECAKE

Crust: 
6 oz graham cracker, crash with blender, add 3 tbsp melted butter，mix well. Press into a 9" backing pan (8" X 8"的方盘), 350, bake for 8 mins (如果不喜欢吃这个饼干底，可以做得薄一些，或干脆免掉。)

Cheesecake Filling:
1/2 cups sugar (不是很甜，糖量不需要再减)
1 env. (0.25 oz) unflavored Gelatine (1+1/2 tsp)
1 cup hot water ( 我用了whole milk。如果用1.5杯量的牛奶，可以直接来代替提拉米苏的奶酪奶油部分，口感不错的。)
2 pkg (8 oz each) PHILADELPHIA cream cheese, softened (室温)
1 tsp vanilla (可免)

COMBINE sugar and gelatine in medium bowl. Add boiling water, stir 5 minutes or until gelatine is completely dissolved.
BEAT cream cheese and vanilla in large bowl with mixer until blended. 
Gradually beat in gelatine mixture. Refrigerate 45 min. of until thickened, stirring every 15 min. Pour into crust. (我用的不是非常热的牛奶来融化 Gelatine，加到cream cheese里后，温度就不高了，直接倒在crust里，入冰箱冷藏4个小时，使其成固体状)

REFRIGERATE.  

Lemon top layer:
1/3 cups lemon juice from 2-3 lemons
1/3 ~1/2 cups water(我混些橘子汁，颜色黄一些，好看)
1 tsp unflavored Gelatine. 

POUR everything in a small pot, low heat, stir until gelatine is completely dissolved.
KEEP string until room temperature, pour on the top of the cheese cake. 
REFRIGERATE 2~3 hours or until firm. 

如果用6"圆形小烤盘，所有的用量都减一半。