Low-Fat Lemon Souffle Cheesecake

• 1 graham cracker, 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. Spray 8- or 9-inch springform pan with cooking spray; sprinkle half of the graham crumbs onto side of pan.
2. Stir boiling water into gelatin in large bowl at least 2 min.
3. until completely dissolved.
4. Cool 5 min.
5. Pour into blender container.
6. Add cheeses; cover.
7. Blend on medium speed until smooth, stopping occasionally to scrape down side of blender container.
8. Pour into large bowl.
9. Gently stir in whipped topping.
10. Pour into prepared pan; smooth top.
11. Sprinkle remaining graham crumbs around outside edge.
12. Refrigerate 4 hours or until set.
13. Run knife or metal spatula around rim of pan to loosen cheesecake; remove rim.
14. Store leftover cheesecake in refrigerator.

graham cracker, boiling water, gelatin, s, philadelphia fat free, thawed cool

Taken from www.kraftrecipes.com/recipes/low-fat-lemon-souffle-cheesecake-74151.aspx (may not work)