Directions
In a medium bowl, combine the gelatin and lemon juice with the hot water. Stir until dissolved and add the cold water. Place the bowl in the refrigerator until the gelatin is completely cold, but not curdled.
In another bowl, beat the cream cheese with the sugar and vanilla until smooth. Gradually add the cold gelatin mixture, while beating everything together. Once smooth, place in the refrigerator again, until the mixture begins to thicken – about 1 hour.
Prepare the graham cracker crust by mixing the crumbs with the melted butter, then place it in a large, minimum 10-inch springform pan. Place in the freezer until ready for the crust.
Fold the whipped cream into the cream cheese and gelatin mixture with a rubber spatula. Mix gently until the mixture is smooth and the whipped cream is evenly distributed.
Pour the cheesecake mixture into the crust. Allow to set in the refrigerator for at least 6 hours, or better overnight. Do not cover with plastic wrap until the cheesecake is set.
Serve the cheesecake chilled, top each serving with the optional whipped cream and a lemon wedge. Keep the cheesecake chilled.