Low-Fat Lemon Souffle Cheesecake

• 1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
• 2 cups thawed COOL WHIP FREE Whipped Topping

1. half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
2. boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping.
3. into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
4. Calories: 100
5. Total fat: 2 g
6. Saturated fat: 5 g
7. Cholesterol: 10 mg
8. Sodium: 300 mg
9. Carbohydrate: 11 g
10. Dietary Fiber: 0 g
11. Sugars: 5 g
12. Protein: 9 g
13. Vitamin A: 10% DV
14. Vitamin C: 0% DV
15. Calcium: 10% DV
16. Iron: 0% DV

honey, boiling water, gelatin, s, philadelphia fat free, thawed cool

Taken from www.myrecipes.com/recipe/low-fat-lemon-souffle-cheesecake (may not work)