No Bake Lemon Cheesecake

For the crust 1 1/4 cups (190 g) gluten free graham cracker crumbs (I used my “Nabisco” GF Honey-Maid Grahams)

unsalted butter, melted

For the filling 1/4 cup (2 fluid ounces) freshly-squeezed lemon juice (from about 2 medium lemons)

unflavored powdered gelatin

(16 ounces total) cream cheese, at room temperature (light-style cream cheese works fine, too)

sour cream, at room temperature

kosher salt

to 1 1/2 cups (115 g to 175 g) confectioners’ sugar

Finely grated zest of 1 lemon