1 envelope unflavored gelatin
1/2 cup cold water
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
1 (5-ounce) can evaporated milk, chilled
3/4 cup whipping cream
1/2 cup almond liqueur
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 (6-inch) graham cracker crusts
Sprinkle gelatin over 1/2 cup cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
Beat cream cheese and sugar at medium speed with an electric mixer until light and fluffy.
Add evaporated milk; beat at high speed. Gradually add gelatin, beating until blended. Add whipping cream and next 3 ingredients, beating until blended. Spoon evenly into piecrusts. Cover and chill 8 hours, or freeze 45 minutes until firm.
