Jill's No-Bake Lemon Cheesecake

1 c. (approx. 12) graham cracker squares, chopped

3 oz. pkg. lemon gelatin

1 lemon

3 oz. pkg. light cream cheese, softened

8 oz. cool whip, thawed

2 T. margarine, melted

1/2 c. boiling water

16 oz. sour cream

strawberries for garnish

Combine crackers with margarine. Press in bottom of Springform pan. Combine boiling water and gelatin until dissolved. Cut cream cheese into small cubes. Add to hot gelatin. Whisk until dissolved. Zest lemon to equal 1 t. Juice lemon to get 3 T. Combine gelatin mixture, zest, juice, & sour cream. Fold in whipped topping. Pour over crust. Chill until set, approx 30 minutes or overnight until firm. Remove the band from the pan. Take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Using 2 large spatulas or pancake turners to carefully lift the cheesecake to the serving platter. (If you have difficulty getting the cheesecake off the bottom of the springform pan you can just serve it on it.) Slice strawberries and arrange on top of cheesecake. Yields 12 servings.