Combine graham cracker crumbs with butter. Press onto bottom and = sides

of 9-inch springform pan; chill. In small saucepan sprinkle = geletin

over cold water; let stand one minute. Stir over low heat until = completely

dissolved, about three minutes; set aside. In large bowl of electric = mixer,

beat cream cheese with sugar until fluffy, about 2 minutes. Gradually = add

evaporated milk and lemon juice; beat at medium-high speed until = mixture is

very fluffy, about 2 minutes. Gradually beat in geletin mixture, = liqueur

and vanilla until thoroughly blended; fold in whipping cream. Pour = into

crust; chill 8 hours or overnight. Garnish with chocolate sauce and berries.