Preheat oven to 350°F.

In a medium bowl, dissolve the lemon jello in 1 cup boiling water. Refrigerate to thicken.

Using a food processor, grind the graham crackers into crumbs. Pour into bowl, add 1/4 cup of sugar and melted butter, stir until well combined. Press the mixture into the bottom of a 9 x 13 baking dish.

Bake at 350°F for 15 minutes. Set aside to cool.

Add 4 teaspoons of cold water to a small microwave-safe bowl, sprinkle with unflavored gelatin. Allow to sit for 5 minutes or until most of the water is absorbed. Then, microwave for 20-30 seconds, or until the gelatin is melted. Stir and set aside to cool.

Pour cold whipping cream, powdered sugar and lemon extract into a chilled bowl. Using a chilled whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form.

Turn speed to low and slowly add the cooled gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form. Refrigerate

In a large mixing bowl, beat softened cream cheese, sugar and lemon juice together smooth.

Using a rubber spatula stir in the thickened lemon jello, then, fold in the whipped cream.

Spread filling over graham cracker crust, sprinkle with graham cracker crumbs, cover and refrigerate for at least 2 hours.

Slice and serve chilled.