Lovely Lemon Cheesecake

• 1 whole graham cracker, crushed or 2 Tbsp. graham cracker crumbs, divided
• 1 (4 serving size) pkg. Jell-O lemon flavor sugar-free gelatin
• 2/3 c. boiling water
• 1 c. 1% low-fat cottage cheese
• 8 oz. pkg. pasteurized cream cheese product
• 2 c. Cool Whip lite
• 1 c. reduced calorie cherry pie filling

1. Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with Pam.
2. Sprinkle sides and bottom with graham cracker crumbs.
3. Completely dissolve gelatin in boiling water; pour into blender container.
4. Add cottage cheese and cream cheese product; cover.
5. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
6. Pour into large bowl.
7. Gently stir in whipped topping.
8. Pour into prepared pan; smooth top.
9. Chill until set, about 4 hours.
10. Remove side of pan.
11. Top cheesecake with pie filling.

graham cracker, gelatin, boiling water, cottage cheese, pasteurized cream cheese, lite, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=549678 (may not work)