Grind the graham cracker in a blender to sand.
Melt the butter and combine it with 3/4 of the cracker crumbs. The mass should clump in the hand during compression. If this does not happen, add more melted butter.
Put the mass into the mold and tamp with your hands or the flat bottom of the cup.
Pour lemon jelly with a cup of boiling water, stir until dissolved. Let it cool while preparing the filling.
Beat the chilled heavy cream to a thick cream and high peaks.
Separately, whip the cream cheese with sugar and lemon juice until lush.
Add lemon jelly to the cheesecake cream and mix.
Combine everything with whipped cream. Quickly but gently knead with a spatula and put in a mold. Flatten with a spatula.
Sprinkle with the remnants of crushed crackers. Cool the cheesecake in the refrigerator for at least 5 hours. Ideally, leave it in the refrigerator overnight.