Light Lemon Cheesecake - cooking recipe

Ingredients

1 whole box graham crackers, crushed
1 (4 serving size) pkg. lemon sugar-free jello
2/3 c. boiling water
1 c. light low-fat cottage cheese
1 (8 oz.) pkg. light cream cheese
2 c. thawed lite Cool Whip
1 c. reduced-calorie cherry pie filling

Preparation

Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray.
Sprinkle bottom and sides with graham cracker crumbs.
Completely dissolve gelatin in boiling water; pour into blender container.
Add cottage cheese and cream cheese products; cover.
Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth.
Pour into a large bowl.
Stir in whipped topping. Pour into prepared pan or dish.
Chill until set, approximately 4 hours.
When set, ready to serve.
Top cheesecake with pie filling.