Raspberry Souffle Cheesecake

• 3 graham wafers, 40% less fat, crushed, divided (about 3 Tbsp.)
• 23 cup boiling water
• 1 (10 1/3 g) packagejello no sugar added raspberry jelly powder
• 1 cup low-fat cottage cheese
• 1 (250 g) containerphiladelphia 95% fat free cream cheese
• 1 12 cups Cool Whip, Light, thawed

1. Sprinkle half the wafer crumbs onto sides of 8 or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.
3. Cool 5 minutes.
4. Pour into blender.
5. Add cottage cheese and cream cheese; blend well, stopping occasionally to scrape side of blender.
6. Pour into large bowl.
7. Whisk in cool whip until well blended.
8. Pour into prepared pan; smooth top with spatula.
9. Sprinkle remaining wafer crumbs around edge.
10. Refrigerate 4 hours or until set.
11. Run knife around rim of pan to loosen cake; remove rim.
12. SPECIAL EXTRA: Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.

graham wafers, boiling water, packagejello no sugar, lowfat cottage cheese, cream cheese

Taken from www.food.com/recipe/raspberry-souffle-cheesecake-434209 (may not work)