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

Combine all the ingredients in a medium bowl.

Spray the pie pan with baking spray to prevent sticking.

Press half of the graham cracker crust mixture into the bottom of the pie dish.

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

Place the springform pan into the freezer while preparing the no-bake cheesecake filling.

Pour boiling water into a medium bowl and whisk in the jello mix until fully dissolved.

Set the bowl aside to cool to room temperature. In a large bowl, beat the cream cheese and powdered sugar until smooth. Incorporate the lemon juice, neon blue food coloring, and jello mixture. Fold in the 8 oz of Cool Whip.

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

Scoop Cool Whip into a piping bag and pipe dollops around the edge of the cheesecake. Remove the cheesecake from the springform pan.

Sprinkle toasted coconut over the top of the cheesecake and garnish with lime wedges and maraschino cherries for a decorative finish. Serve and enjoy this delightful Ocean Water Cheesecake!