Step 1

In small saucepan, boil water and pour in lemon gelatin. Stir until dissolved. Cool until slightly thickened.

Step 2

While the gelatin is cooling, place the graham crackers in a food processor and pulse until you get crumbs. If you don’t have a food processor, place graham crackers in a zip top bag and crush with mallet or rolling pin. Reserve ¼ of the graham cracker crumbs for the top of the cheesecake.

Step 3

Melt butter in microwave or on top of stove and pour over the graham cracker crumbs. Stir to combine.

Step 4

Spray the bottom of a 8x8 baking dish, then press the graham cracker crumb mixture onto the bottom of the pan to form the crust.

Step 5

In chilled mixing bowl, add whipping cream and beat on high until whipped cream is formed and is light and fluffy.

Step 6

In medium-sized mixing bowl, mix together cream cheese, sugar, and lemon juice until combined and smooth.

Step 7

Add thickened gelatin and stir to combine.

Step 8

Fold in whipped cream mixture.

Step 9

Spread cheesecake filling on top of graham cracker crust and smooth the top with a spatula. Sprinkle top with remaining graham cracker crumbs.

Step 10

Chill at least 2 hours or overnight.