Lemon Chiffon Cherry Cheesecake

• Crust
• 1/4 cup graham cracker crumbs
• Filling
• 3 ounces gelatin, unflavored lemon flavoured
• 23 cup water boiling
• 1 1/2 cups cottage cheese low fat
• 4 ounces cream cheese (nonfat)
• 1 package whipped cream light
• Topping
• 20 ounces cherry pie filling canned

1. Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour into blender.
2. Add cottage cheese and cream cheese; cover.
3. Blend about three minutes, scraping sides as needed.
4. Pour into large bowl.
5. Fold whipped cream into cheese mixture.
6. Chill until set, 5 to 6 hours.
7. Topping: Top cheesecake with pie filling.

crust, graham cracker crumbs, filling, gelatin, water boiling, cottage cheese, cream cheese, whipped cream, topping, cherry pie filling

Taken from recipeland.com/recipe/v/lemon-chiffon-cherry-cheesecake-42185 (may not work)