Line a 9-inch springform pan with Pam Baking Spray.

Combine the crust ingredients in a medium bowl.

Spray the pie pan with baking spray to prevent sticking. Press half of the graham cracker crust into the bottom of the pie dish.

Press the remaining crust mixture up along the sides of the pie dish for an even crust.

Place the prepared springform pan into the freezer while you work on the no-bake cheesecake.

In a medium bowl, dissolve the Jello mix in boiling water and let it cool to room temperature.

In a large bowl, combine cream cheese, powdered sugar, lemon juice, neon blue food coloring, and the cooled Jello mixture. Gently fold in the Cool Whip.

Pour the creamy cheesecake mixture into the chilled crust and refrigerate overnight to set.

Pipe dollops of Cool Whip around the edge of the cheesecake, then carefully remove it from the springform pan.

Garnish the cheesecake with lime zest, lime wedges, and maraschino cherries for a delightful presentation. Slice and enjoy your delicious No-Bake Cherry Limeade Cheesecake!