Mix graham cracker crumbs (reserving 1/4 cup) with melted butter and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.

Whip heavy cream to stiff peaks in a bowl. Set aside in the fridge.

In a separate bowl, beat softened cream cheese, powdered sugar, vanilla, and lemon juice until completely smooth.

Gently fold the whipped cream into the cream cheese mixture until combined. Pour over the chilled crust, smooth the top completely flat, and refrigerate for 4-6 hours until firm.

Dissolve blue gelatin in boiling water, then stir in cold water. Let sit at room temperature until COMPLETELY cool.

Gently pour the cooled jelly over the firm cheesecake layer. Refrigerate for another 2-3 hours until the jelly is set.

Melt white chocolate and pour into silicone seashell molds. Chill until hardened.

Before serving, remove cheesecake from pan. Decorate the top with reserved graham cracker sand and white chocolate shells.