Begin by crushing the graham crackers into fine crumbs using a food processor or a rolling pin in a zip-top bag. In a mixing bowl, combine the crumbs with sugar and melted butter until well-blended. Press this mixture evenly into the bottom of a lined 9-inch spring-form pan; then, place it in the freezer for about 15 minutes to set.

In a separate mixing bowl, pour in the heavy cream and add a touch of sugar. Use an electric mixer to beat the mixture until stiff peaks form, which should take about 3–5 minutes. Cover the bowl with plastic wrap and refrigerate it while you prepare the cheesecake filling.

Take the softened cream cheese and blend it in a large mixing bowl with sugar until smooth and creamy, which takes around 2–3 minutes. Gently fold in the whipped cream you prepared earlier until just combined.

In three separate bowls, dissolve each flavor of JELLO (Lime, Cherry, and Orange) in boiling water according to the package instructions, usually about 1 cup of water per flavor. Stir until fully dissolved, then let each bowl cool to room temperature before using.

Once your JELLO layers have cooled, divide the cheesecake filling into three bowls. In each bowl, mix in one of the cooled JELLO flavors.

Remove the crust from the freezer and pour the Lime filling into the crust, spreading it evenly. Freeze for about 45 minutes or until set. Repeat the process with the Cherry filling, freezing for another 45 minutes, and finally the Orange filling.

Once fully set, carefully remove the cheesecake from the spring-form pan and peel away the parchment paper. Slice into wedges, and serve with fresh berries or whipped cream.