• For faster whipped cream, chill a metal mixing bowl and metal whisk in the freezer while preparing the crust and the filling.

To make the crust:

• In a food processor or blender, process graham crackers until coarsely ground, about 15 pulses.
• Continue processing until finely ground, about 10 seconds longer (you should have about 2 cups of crumbs).
• Drizzle in the butter and process until incorporated. Reserve ¼ cup of the crumb mixture for topping.
• Pour the crumbs into the bottom of a springform pan. Use the bottom of a measuring cup to press the crumbs into an even, tightly-packed layer. Freeze or refrigerate while preparing the filling.

To make the cheesecake:

• In a large mixing bowl with an electric hand mixer, beat together the cream cheese, sweetened condensed milk, and lemon Jell-O until smooth, removing as many lumps as possible.
• In a stand mixer fitted with the chilled bowl and whisk attachment, whisk the whipping cream until stiff peaks form, about 6 to 8 minutes.
• Fold in the lemon mixture by hand until no streaks remain.
• Pour cheesecake mixture into the springform pan and top with reserved crumb mixture.  Cover with plastic wrap and foil, and freeze at least 12 hours or overnight. Remove from freezer 10 minutes prior to serving. Store leftovers in the freezer.