Lemon Cheesecake

• 1 graham crackers, crushed
• 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 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
• 2 cups thawed COOL WHIP LITE Whipped Topping
• 1 cup light cherry pie filling

1. Spray 8- or 9-inch springform pan or 9-inch pie plate with no stick cooking spray.
2. Sprinkle with 1/2 of the graham cracker crumbs; set aside.
3. Stir boiling water into gelatin in small bowl 2 minutes or until completely dissolved.
4. Pour into blender container.
5. Add cheeses; cover.
6. Blend on medium speed until smooth, scraping down sides occasionally.
7. Pour into large bowl.
8. Gently stir in whipped topping.
9. Spread in prepared pie plate.
10. Sprinkle remaining crumbs around outside edge, leaving center plain.
11. Refrigerate 4 hours or until firm.
12. Just before serving, gently spread pie filling onto center of cheesecake.
13. Store leftover cheesecake in refrigerator.

crackers, boiling water, gelatin, s, cream cheese, topping, light cherry pie filling

Taken from www.kraftrecipes.com/recipes/lemon-cheesecake-50620.aspx (may not work)