Mix graham cracker crumbs, sugar, and melted margarine together.

Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a small pot, add cold water to gelatin and stir over low heat until completely dissolved and clear.

Beat cream cheese and sugar with a mixer on medium speed until blended.

Gradually add gelatin mixture, then milk and lemon juice to the cream cheese mixture.

Cool the filling in the refrigerator until slightly thickened.

Fold in whipped cream.

Pour the filling over the graham cracker crust.

Refrigerate the cheesecake without topping until firm, preferably for 24 hours to allow the flavor to fully develop.

Add your choice of fresh or canned fruit topping before serving.