2 (16 ounce) packages cream cheese, softened
1/3 cup butter, softened
1 1/2 cups milk
1 tablespoon vanilla extract
3 ounces butter flavored Jell-O
1 cup boiling water
1 cup white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
In a medium bowl, cream together cream cheese and 1/3 cup butter until smooth. Beat in the milk and vanilla until well blended.
Press 1 1/2 cups of mixture into the bottom of a 9 inch springform pan.
Roll out Cheesecake Recipe shells, placing 1 layer on top of the others. Fill shell with Cheesecake Recipe filling. Refrigerate cheesecake for at least 2 hours, if possible, until filling is set.
Pass remainder of cream cheese mixture through a strainer, stirring constantly. Stir in water, 1 cup at a time, until filling is set and sauce is smooth. Top with remaining cream cheese mixture. Refrigerate cheesecake for at least 2 hours, making sure that steam does not escape.
Remove cheesecake from refrigerator. Cut into squares. Serve cheesecake warm or cold.