Lovely Lemon Cheesecake
|Whole graham cracker/2 tablespoons graham cracker crumbs, divided||1 , crushed|
|Sugar free lemon flavor gelatin||3 1⁄2 Ounce (1 Package Of 4 Serving Size, Jello Brand)|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|1% low fat cottage cheese||1 Cup (16 tbs)|
|Light pasteurized process cream cheese||8 Ounce, softened (1 Container)|
|Thawed cool whip lite||2 Cup (32 tbs), whipped|
|Low calorie cherry pie filling||1 Cup (16 tbs)|
Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with nonstick cooking spray.
Sprinkle side with half the graham cracker crumbs.
Completely dissolve gelatin in boiling water in small bowl.
Pour into blender container.
Add cheeses; blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
Pour into large bowl.
Gently stir in whipped topping.
Pour into prepared pan; smooth top.
Sprinkle remaining crumbs around outside edge, leaving center plain.
Chill until set, about 4 hours.