Crust: Crush vanilla wafers and mix with butter. Line 9" spring-form pan with mixture. Set aside some for topping.
Filling: Dissolve lemon jello in hot water. Set aside to cool, not set. Cream sugar with cream cheese and add jello, mixing well. Chill the milk to icy, then whip stiff. Fold into jello mixture and beat well. Add vanilla, lemon juice, and rind. Pour into crumb crust and add topping. Chill for 24 hours.