No bake cheesecake

2 packages (20 sheets) graham crackers

11 tablespoons (1 ⅜ sticks) unsalted butter, melted

2 tablespoons sugar

2 8-ounce packages cream cheese, room temperature

1 14-ounce can (1 ¼ cups) sweetened condensed milk

¼ cup fresh lemon juice

1 teaspoon vanilla extract

Directions
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.
2. Pour the vegetable oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large roasting pan.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, Italian seasoning, chicken spice, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup of margarine, lemon slices, 1 teaspoon of minced garlic, and large pieces of celery into the cavity of the chicken.

3. Place the chicken atop the oiled vegetables; scatter the remaining 1/4 cup of margarine pieces and 1 2/3 tablespoons minced garlic in small amounts around the vegetables.

4. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, and the vegetables are tender for about 1 hour and 45 minutes.

5. Let chicken rest for 10 minutes before carving and serving with vegetables.