Combine graham cracker crumbs and melted butter. Press into bottom and sides of a 9-inch springform pan and then chill.
In a small saucepan, sprinkle the gelatine over the cold water. Let stand for one minute. Stir over low heat until dissolved, about 3 minutes. Set aside.
Beat cream cheese and sugar until fluffy. Gradually add evaporated milk and lemon juice to cream cheese mixture. Beat until fluffy, about 2 minutes. Gradually beat the gelatine into cream cheese mixture along with liqueur and vanilla extract. Fold in the whipped cream. Pour into crust. Chill 8 hours or overnight.
Garnish with chocolate sauce and berries, if desired.Servings: 12