Whisk together the boiling water and strawberry Jello until fully dissolved. Let cool to room temperature (but do not refrigerate or allow to set).
In a stand mixer fitted with the whisk attachment, add the softened cream cheese and powdered sugar, start with the mixer on low and increase to high speed for 2 minutes or until fluffy and smooth.
Add the vanilla extract and lemon juice and mix until incorporated.
Add the room temperature Jello mixture and mix at low speed until combined.
With the mixer on low add the whipping cream. Once mixed in increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and slightly thickened (it will still be quite runny but it will set in the fridge).
Pour into the pan over the prepared crust and tap the pan on the counter a few times to release air bubbles.
Cover and refrigerate while you make the standard cheesecake.