"Pink" cheesecake

This recipe comes from a favorite, old cookbook of mine "American Baptist Women Versailles Baptist Cook Book, 1829-1981" that was given to me in 1982 by my paternal grandmother.  This recipe was contributed by Imon Webb.  It's labeled Easy Cheesecake, but my family always called it pink cheesecake because of the color!
Pink Cheesecake

Ingredients:
16 graham crackers (crushed)
1 stick margarine, softened
1 1/3 cup sugar divided into 1 cup and 1/3 cup
1 - 3 oz. (small) box cherry Jello
1/2 cup boiling water
1 teaspoon vanilla
1 - 8 oz. pkg. cream cheese
1- 12 oz. can Milnot or other evaporated milk (well chilled)

1.  Blend together crushed crackers, 1/3 cup sugar, and the margarine.  Reserve some for garnish.  Press crumbs into bottom and sides of 9x13 pan and chill in refridgerator.
2.  Mix Jello with boiling water and let cool in refridgerator until mixture starts to jell.
3.  In large bowl, cream 1 cup sugar, vanilla, and cream cheese.  Combine with Jello mixture once chilled.
4.  In a chilled stainless or glass bowl, beat chilled milk with mixer until stiff and fold into the cream cheese/Jello mixture.
5.  Pour into prepared crust and chill.

Note:  You can also make this with about any flavor of Jello that you like.  I've used orange and lemon before and they are both good!