For the crust:
8 oz bag crushed gingersnap cookies (I used GF Midel brand)
3 T sugar
7 T melted butter

For the filling:
1 3oz package lemon Jell-O mix
1 cup hot water
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 T sour cream
1 1/2 cups heavy cream
1 T lemon zest

1. Combine crushed cookies, sugar and melted butter. Press evenly into pan lined with parchment paper and refrigerate while preparing cheesecake filling.
2. Pour Lemon Jell-0 mix into 1 cup of very hot water. Stir well and set aside to cool.
3. In large bowl, beat together cream cheese and powdered sugar.
4. Add sour cream and stir well.
5. Mix in vanilla extract.
6. Once the lemon jello mixture is no longer hot to the touch, gradually pour into cream cheese mixture and mix until completely combined.
7. In separate bowl, add heavy cream and beat to stiff peaks.
8. Fold whipped cream into cheesecake mixture until well combined.
9. Fold in lemon zest.
10. Pour cheesecake mixture over prepared crust and refrigerate at least 6 hours, or overnight.
11. Decorate with whipped cream as desired.
12. Slice and Enjoy!!