Mix the cookie crumbs, 1/4 cup of sugar and melted butter together in a bowl until it resembles moist sand. Press that into an 8 inch springform pan and set it aside.
Sprinkle the gelatin over the cold water, mix it briefly and let it bloom.
Pour the cream into a small saucepan over a medium heat. Keep stirring while heating it enough to simmer, but not boil over. Then put the gelatin in the cream and stir until it is completely dissolved. Take the saucepan off the heat.
Place the cream cheese, sugar, vanilla, lemon juice and half of the cream/gelatin mix into a mixer and beat until smooth. Then mix in the rest of the cream and gelatin.
Pour the finished filling over the crust, place it in the fridge and let it set for at least 6 hours.