Light Lemon Cheesecake - cooking recipe

Ingredients

1 graham cracker, crushed
1 package lemon gelatin
2/3 cup boiling water
1 cup low fat cottage cheese
8 ounces neufchatel cheese
2 cups Cool Whip Lite
1 cup cherry pie filling

Preparation

Spray 9-inch pie plate with cooking spray.
Sprinkle with 1/2 of the graham cracker crumbs; set aside.
Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
Pour into blender container.
Add cheeses; cover.
Blend on medium speed until smooth, scraping down sides occasionally.
Pour into large bowl.
Gently stir in whipped topping.
Spread in prepared pie plate.
Sprinkle remaining crumbs around outside edge, leaving center plain.
Refrigerate 4 hours or until firm.
Just before serving, gently spread pie filling onto center of cheesecake.