Prepare a 9” springform pan by spraying lightly with non-stick spray and set aside.
Prepare the crust by adding about ½ a package of graham cracker sheets into a food processor and pulse until you get a fine crumb.
Add salt, sugar, and butter and pulse until well combined.
Pour into the prepared springform pan and use a spoon to press down gently and form the crust. Be sure to bring the crust up the side about 1 inch.
In a large measuring glass, add the boiling water and Jell-O and whisk to combine and set aside.
In a large mixing bowl, Cream the cream cheese with a hand mixer for 2-3 minutes or until light and fluffy. Make sure there are no lumps.
Add in 1 cup powdered sugar and 1 teaspoon vanilla extract and mix until well combined.
In another bowl, add 2 cups heavy whipping cream, 1 cup powdered sugar, and 1 teaspoon vanilla extract and mix on high speed for 3-4 minutes or until stiff peaks form.
Add the Jell-O mixture into the cream cheese mixture and mix until well combined.
Last, add in the whipped cream into the cream cheese and fold until well combined.
Pour into the prepared crust and smooth.
Place in the refrigerator overnight until completely set.
Top with fresh whipped cream and berries and serve