Combine gelatin and lemon juice in a small saucepan and let stand for 1 minute.
Turn heat to medium low and stir until dissolved. Remove pan from heat and set aside to cool to room temperature.
In a large mixing bowl, whisk heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form (approximately 5 minutes). Set aside.
In a separate bowl, beat cream cheese on medium speed until smooth and creamy, scraping down the sides of the bowl with a spatula as needed.
Add sour cream and lemon zest then beat on medium speed until mixture is smooth and lump free.
Reduce beater speed then add cooled lemon juice/gelatin mixture. Beat until combined.
If desired, add a few drops of yellow food coloring then beat until evenly incorporated.
Using a rubber spatula, gently fold heavy cream into lemon cream cheese mixture.
Remove crust from refrigerator and top with lemon cheesecake filling. Smooth top with an offset spatula then chill in the refrigerator for a minimum of 6 hours. (Mine chilled overnight.)