For a no-mess way to make graham cracker crumbs for this
cheesecake’s crust, place graham cracker in plastic bag; roll with rolling pin
to crush.
1 whole graham cracker, crushed, or 2 tablespoons graham
cracker crumbs, divided
1 package (4 serving size) JELL-O Brand Lemon Flavor
Sugar Free Gelatin
2/3 cup boiling water
1 cup 1% of fat free cottage cheese
1 container (8 oz.) fat free cream cheese
2 cups thawed COOL WHIP FREE Whipped Topping
1 cup reduced-calorie cherry pie filling
1.
Spray 8 or 9 inch springform pan or 9 inch pie plate
lightly with non-stick cooking spray.
2.
Sprinkle side with half of the graham cracker
crumbs. (If desired, omit graham
cracker crumb garnish; sprinkle bottom of pan with remaining graham cracker crumbs.)
3.
Completely dissolve gelatin in boiling water; pour into
blender container.
4.
Add cottage cheese and cream cheese; 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.
Sprinkle the remaining crumbs around outside edge.
10.
Chill until set, about 4 hours.
11.
When read to serve, remove side of springform pan.
12.
Top cheesecake with pie filling.