Combine graham crackers, crushed with butter and 1/4 cup sugar. Spread out in a 9 x 13 baking dish. Bake 10 minutes at 350. Remove and cool. Combine cream cheese, eggs, 1 cup sugar, vanilla, lemon zest and sour cream. Mix together with an electric mixer. Pour into baked crust and bake one hour at 350. After one hour, crack oven door and leave cheesecake in the oven for one hour, with door cracked a bit. Remove from oven and refrigerate till cool, about three hours. In the meantime prepare jello as directed on the box and chill. After three hours, chop jello up and put on top of the cheesecake. Frost with cool whip and decorate as you wish with berries. I like to make a flag design, or do alternating red and blue stripes, with some of the cool whip making a white stripe.