In a medium bowl, stir together the graham crumbs and sugar.
Stir in the melted butter.
Press the mixture into the bottom and up the sides of a springform pan the mixture will not go up all the way up to the top of the sides).
Place in the fridge as you make the filling.
Sprinkle the jello into the boiling water. Stir the mixture for the jello to dissolve. Set aside as you make the rest of the filling.
In a large bowl, beat the cream cheese until soft.
Mix in the powdered sugar, followed by the lemon juice.
Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time. Turn off the mixer and scrape down the sides of the bowl as necessary.
Carefully fold the thawed whipped topping into the mixture until it's evenly mixed.
Spoon the filling overtop of the crust and smooth the top.
Place in the fridge for 6 hours, or until set.
When ready to serve, carefully run a thin, sharp knife around the edges of the springform pan. Carefully unclamp the edges of the springform pan.
Optionally, top the cheesecake with whipped cream and berries.