|Cream cheese||32 Ounce (4 Package)|
|Cranberry juice cocktail||3 Cup (48 tbs) (Ocean Spray)|
|Whipping cream||2 Cup (32 tbs)|
|Graham cracker crust||1|
|Sugar||1⁄4 Cup (4 tbs)|
|Cranberries||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cranberry juice||1⁄4 Cup (4 tbs)|
Melt butter, roll graham crackers into fine crumbs, add sugar to crumbs, stir in melted butter.
Press into springform pan and bake 3 or 4 minutes at 450 degrees till crisp.
Stir 2 cups cranberry juice and 2 envelopes gelatine over low heat till dissolved.
Whip cream, set aside.
Soften cream cheese in Ig.bowl, add 1 cup sugar and mix well.
Squeeze 3 tsp. lemon juice, add to gelatine.
Fold in whipped cream.
Pour into springform pan and refrigerate for 4 hours.
Refrigerate about 30 minutes before topping cake.