In the bowl of a food processor, process the graham crackers until finely ground. Pulse in the melted butter, sugar, and salt until the crumbs are moistened throughout, resembling wet sand. Transfer the crumb mixture to 9 1/2" deep-dish pie plate.

Using your finger, spread the moistened crumbs evenly around the bottom and up the sides of the pie plate. Find a sturdy cup to compact the crumbs into a smooth even layer. Pay special attention to the area where sides and bottom of the pie plate meet. 

Preheat the oven to 350 degrees F. Place the pie crust into the freezer for at least 10 minutes while the oven is preheating. Bake the crust for 10-12 minutes, then set aside to cool completely.

Add the limoncello to a small microwave-safe bowl, Sprinkle the gelatin over the top and set aside.

In a large bowl, beat the cream cheese until smooth and creamy using a hand mixer (or using a stand mixer fitted with the paddle attachment). Reduce the speed to low and beat in the confectioners' sugar, salt, and vanilla. Increase the speed to medium and beat until just combined. 

Microwave the gelatin mixture for 20-30 seconds, stirring every 5 seconds, until the gelatin has dissolved, and the mixture is just bubbling at the edges. Beat the warm gelatin into the cream cheese mixture.

While mixing, slowly pour in the cream and continue beating on medium speed until the mixture is light and fluffy, 1 to 2 minutes. Pour the filling into the prepared pie crust, and smooth the top. Dollop the jam over the top of the filling, and use the back of a spoon or an offset spatula to create swoops and swirls on the top of the pie. Refrigerate the pie for at least 6 hours before serving. Store any leftovers in the refrigerator for up to 3 days.