Low Fat Turtle Cheesecake

• 6 tablespoons margarine reduced fat
• 1 1/2 cups graham cracker crumbs
• 2 each gelatin, unflavored packages
• 16 ounces cream cheese (nonfat)
• 2 cups cottage cheese (low-fat 1%)
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 8 ounces whipped topping, prepared reduced fat, non-dairy
• 1/4 cup caramel ice cream topping fat free
• 1/4 cup hot fudge topping fat free
• 1/4 cup pecans chopped

1. Preheat oven to 350F (180C).
2. Melt margarine in small saucepan over medium heat.
3. Stir in graham cracker crumbs.
4. Press crumb mixture firmly onto botton of 10-inch springform pan.
5. Bake 10 minutes.
6. Cool.
7. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water.
8. Let stand 3 minutes to soften.
9. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.
10. In food processor or blender combine cream cheese, cottage cheese, sugar and vanilla; process until smooth.
11. Add gelatin mixture; process until well blended.
12. Fold in whipped topping.
13. Pour into prepared crust.
14. Refrigerate 4 hours or until set.
15. Loosen cake from rim of pan.
16. Remove side of pan from cake.
17. Drizzle caramel and hot fudge sauce over cheesecake (sort of horizontal lines drizzled all the way across the cake).
18. Sprinkle pecans evenly over top of cake before serving.

margarine, graham cracker crumbs, gelatin, cream cheese, cottage cheese, sugar, vanilla, topping, caramel ice cream topping, pecans

Taken from recipeland.com/recipe/v/low-fat-turtle-cheesecake-16642 (may not work)