Start by chilling 6 ounces of evaporated milk.
Step 1: Soften 2 envelops unflavored gelatine in 1/4 cup cold water.
Step 2: Fill another cup with cold water. In a small saucepan empty content of 1 envelope of Jell-O Cook & Serve Vanilla Pudding. Add 1 tablespoon water for the cup and mix well. Add remainder of the water. Add 42 succaryl tablets. Cook over medium heat, stirring constantly, until it comes to a boil. Remove from heat, add gelatine. Stir until well blended. Let cool.
Step 3: Into electric blender, put 2 1/2 cups cottage cheese and 1 teaspoon grated lemon rind, 2 tablespoons lemon juice and cooled custard mix. Blend until smooth.
Step 4: Beat white of 2 eggs until stiff.
Step 5: Beat chilled evaporated milk with 2 tablespoons lemon juice until stiff. Add 1 teaspoon vanilla and 1/2 teaspoon almond extract.
Step 6: Fold egg whites and whipped milk into custard, cheese mixture, turn into 8 inch spring-form pan. Sprinkle top with mixture of graham wafer crumbs which have been mixed with 1/2 teaspoon cinnamon, 1 teaspoon sugar, dash of nutmeg and 1 teaspoon butter. Chill for 4 hours.
Step 7: Enjoy!