Mix the cracker crumbs and butter together in to a bowl until blended well. Press 2 cups of the crumb mixture evenly on bottom of a baking pan. Set the rest of the crumb mixture aside for the topping. Pour boiling water in to a bowl. Add gelatin to the boiling water. Stir the mixture until blended well and gelatin has dissolved. Set the gelatin mixture aside to cool. Beat cream cheese, sugar and vanilla extract together in to another bowl until beaten well. Add gelatin mixture and lemon juice to the cream cheese mixture. Stir the mixture until blended well. Whip evaporated milk in to another bowl until whipped well. Add milk to the cream cheese mixture. Stir the mixture until blended well. Pour the mixture evenly in to the crust. Chill the cheesecake in to the refrigerator for 4 hours. Spread the pie filling evenly over top of the cheesecake. Sprinkle remaining crumb mixture evenly over top of the cheesecake and serve.