Raspberry Souffle Cheesecake

• 3 Honey Maid 40% Less Fat Graham Wafers, crushed (about 3 Tbsp.), divided
• 2/3 cup boiling water
• 1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder
• 1 cup low fat cottage cheese
• 1 cup Philadelphia 95% Fat Free Cream Cheese Product
• 1-1/2 cups thawed Cool Whip Light Whipped Topping

1. Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to jelly powder in large bowl; stir 2 min.
3. until completely dissolved.
4. Cool 5 min.
5. Pour into blender.
6. Add cottage cheese and cream cheese product; blend well.
7. Pour into large bowl.
8. Whisk in Cool Whip until blended.
9. Pour into prepared pan; smooth top with spatula.
10. Sprinkle remaining wafer crumbs around edge.
11. Refrigerate 4 hours or until firm.
12. Run knife around rim of pan to loosen cake; remove rim.

honey, boiling water, sugar, cottage cheese, philadelphia, topping

Taken from www.kraftrecipes.com/recipes/raspberry-souffle-cheesecake-115272.aspx (may not work)