Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the graham cracker crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Whisk together the boiling water and raspberry Jello until fully dissolved. Let cool to room temperature (but do not refrigerate or allow to set).

Place the softened cream cheese and powdered sugar in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed for 2 minutes or until fluffy and smooth. Add the vanilla extract and lemon juice and mix until incorporated.

Next, add the room temperature Jello mixture and mix at low speed until combined. Lastly, add the whipping cream and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and slightly thickened (it will still be quite runny but it will set in the fridge). Pour into the pan over the prepared crust and tap the pan on the counter a few times to release air bubbles.

Cover and refrigerate for at least 4 hours or until set before serving. Serve with whipped cream and fresh raspberries, if desired. Enjoy!