Lemon Souffle Cheesecake

• 1 graham crackers, crushed, or 2 Tbsp. graham cracker crumbs, divided
• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
• 1 cup LIGHT N' LIVELY 1% Lowfat Cottage Cheese with added Calcium
• 1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
• 2 cups thawed COOL WHIP LITE Whipped Topping or COOL WHIP FREE Whipped Topping
• 1 pint strawberries, sliced (optional) Safeway 1 lb For $3.99 thru 02/09
• 2 kiwi, peeled, sliced (optional)

1. Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray.
2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
3. Pour into blender container.
4. Add cheeses; cover.
5. Blend on medium speed until smooth, scraping down sides occasionally.
6. Pour into large bowl.
7. Gently stir in whipped topping.
8. Pour into prepared pan; smooth top.
9. Sprinkle remaining crumbs around outside edge.
10. Refrigerate 4 hours or until set.
11. Remove side of pan just before serving.
12. Arrange fruit on top of cheesecake
13. If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining crumbs.

crackers, boiling water, gelatin, light n, cream cheese, strawberries, kiwi

Taken from www.kraftrecipes.com/recipes/lemon-souffle-cheesecake-54609.aspx (may not work)