In small saucepan, boil water and pour in lemon gelatin. Stir until dissolved. Cool until slightly thickened.
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.
Melt butter in microwave or on top of stove and pour over the graham cracker crumbs. Stir to combine.
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.
In chilled mixing bowl, add whipping cream and beat on high until whipped cream is formed and is light and fluffy.
In medium-sized mixing bowl, mix together cream cheese, sugar, and lemon juice until combined and smooth.
Add thickened gelatin and stir to combine.
Fold in whipped cream mixture.
Spread cheesecake filling on top of graham cracker crust and smooth the top with a spatula. Sprinkle top with remaining graham cracker crumbs.
Chill at least 2 hours or overnight.