I admittedly have been putting off making this for the longest time as I have yet to “build my confidence” in making desserts.
However, since the kids have already started their winter break from school and I wanted to prepare a treat for them to enjoy while on vacation, I decided to just go for it! 
Here’s the result of my first attempt:
Notice the “dents” on the cream on the right side? Apparently, first-born son discovered my “little secret” in the chiller and was tempted to give it a teeny-weeny taste (good sign…I think) 
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Here, have a slice…
All in all, it was a good first try – though I still think I could tweak the crust recipe a bit since it was “crumblier” than I wanted.
I got the cheesecake recipe from my mom – who got it from her friend – who got it (as I discovered by chance while doing the recipe) from (surprise, surprise!) the Knox unflavored gelatin box – hahaha! 
Graham Crust: Crumb 15 pieces honey graham crackers to make 1 cup of graham crumbs. Mix crumbs with 2 tablespoons of white sugar and 1/3 cup of melted butter (I personally think it should be a bit more to “compress” the pie crust more). Press mixture into 9″ pie plate. Chill for 10 minutes before pouring in cheesecake mixture.
Cheesecake Recipe: Mix one envelope Knox unflavored gelatin with 1/2 cup of white sugar in a bowl. Add 1 cup boiling water until well dissolved. Blend in one box (200g) Philadelpia cream cheese (I used the “light” variety). Pour into prepared graham crust. Chill until cheesecake has “jell-o” consistency. Top with cream and fruit of choice as desired.
Serve and enjoy!
