Combine graham cracker crumbs with butter. Press onto bottom and up sides of 9” springform pan. Chill In small saucepan sprinkle gelatine over cold water and let stand 1 min. Stir over low heat till completely dissolved., about 3 min; set aside. In a large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 min. Gradually add evaporated milk and lemon juice., beat at medium-high speed until mixture is very fluffy. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust. Chill 8 hours or overnight.
For a different crust, chop pecans finely and substitute for graham crackers. Bake for 10 minutes until set