In a medium bowl, whisk together lemon Jello powder and boiling water until smooth. Set aside to cool slightly.
In another medium bowl, combine graham cracker crumbs, butter and canola oil. Press firmly into the bottom of a 8 or 9" Springform pan (a pie plate would work just as well!).
Add cottage cheese and sugar to a blender and puree until completely smooth. Add the Jello mixture and puree until combined. Pour into prepared crust and refrigerate until completely set (at least 4 hours).
Run a knife around the inside edge of the Springform pan to loosen the cheesecake. Remove the sides of the pan and garnish with whipped cream, fresh berries and lemon zest.