No-Bake Woolworth Icebox Cheesecake

In a medium bowl, dissolve the jelly in the boiling water. Leave to cool for 5-10 minutes, or until slightly thick.
While jelly cools, combine 3/4 of the graham crumbs and melted butter in a medium bowl, then press into bottom of a 9×13-inch pan and set aside. Reserve remaining crumbs for the topping.
In a medium bowl, whisk the evaporated milk until the mixture is frothy and fluffy. 2-4 minutes.
In a separate large bowl, whisk together the cream cheese, sugar, and lemon juice until smooth. Add the thick jelly, then mix with the whipped evaporated milk.
Spread filling evenly over crust and cover with reserved graham cracker crumbs.
Cover and refrigerate for at least 2 hours, or overnight. Slice, serve and enjoy!