Lemon 'N Grape Cheesecake

• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Gelatin, divided
• 2 Tbsp. sugar
• 2/3 cup boiling water
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 tsp. grated lemon zest
• 1/2 cup seedless green grapes, halved
• 1/2 cup seedless red grapes, halved
• 3/4 cup boiling water
• 3/4 cup cold seltzer

1. Empty 1 pkg.
2. of the gelatin into medium bowl.
3. Add sugar; mix well.
4. Gradually add 2/3 cup boiling water, stirring at least 2 min.
5. until completely dissolved.
6. Pour into blender container.
7. Add cream cheese, cottage cheese and lemon zest; cover.
8. Blend well.
9. Pour into 8-inch springform pan.
10. Refrigerate 1 hour 15 min.
11. or until set.
12. Arrange grapes in two clusters on top of cheesecake.
13. Stir 3/4 cup boiling water into remaining dry gelatin mix in small bowl at least 2 min.
14. until completely dissolved.
15. Stir in cold seltzer.
16. Place in larger bowl of ice water.
17. Stir 5 to 7 min.
18. or until slightly thickened (consistency of unbeaten egg whites).
19. Carefully pour gelatin over top of cheesecake, covering grapes completely.
20. Refrigerate 3 hours or until firm.
21. Run small knife which has been dipped in hot water carefully around edge of cheesecake.
22. Remove rim of pan.
23. Store cheesecake in refrigerator.

gelatin, sugar, boiling water, philadelphia cream cheese, s, lemon zest, green grapes, red grapes, boiling water, cold seltzer

Taken from www.kraftrecipes.com/recipes/lemon-n-grape-cheesecake-50133.aspx (may not work)