First, create the cheesecake base by mixing the graham cracker crumbs with the butter and cinnamon

Once thoroughly combined, press the mixture into the base of a 9-inch square pan and bake this for approximately 10 minutes in an oven pre-heated to 350 degrees F.

Take the sugar-free lemon Jell-O gelatin and dissolve it in boiling water before letting it cool. Make sure it has thickened but not completely set.

Beat the cream cheese and vanilla extract together in a bowl. Once smooth, then fold in the lemon gelatin and whipped topping.

When the filling is mixed, pour it onto the baked base and sprinkle some cracker crumbs on top before leaving the finished cake to refrigerate overnight.