2 ready made graham cracker crusts
1 envelope Knox unflavored gelatine
3/4 cup cold water
3-8oz packages cream cheese
1-1/4 cup sugar
1-5 oz. can evaporated milk
1 tsp. lemon juice
1/2 tsp. almond extract
1 tsp. vanilla
3/4 cup heavy cream, whipped

In a saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Stir over low heat until dissolved for 3 minutes. Set aside. Beat cream cheese with sugar until fluffy scraping down the mixing bowl occassionally. Beat in gelatin, extract adn vanilla til blended. Whip the heavy cream til it peaks. Fold the whipped cream into the cream cheese mix. Pour into the 2 crusts. Chill for 8 hours or overnite. Optional is to garnish with drizzled chocolate sauce and cherries.