Ingredients
1 whole graham cracker, crushed,
or 2 T graham cracker crumbs
1 package (4 serving) SF lemon jello
2/3 C boiling water
1 C 1% LF cottage cheese
1 (8-oz)pkg light cream cheese softened
2 C thawed lite whipped topping
1 C lite cherry pie filling
Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick spray. Sprinkle sides and bottom with cracker crumbs.
Completely dissolve jello in boiling water in small bowl. Pour into blender. Add cheeses; blend on medium speed, scraping down sides, about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours.
Just before serving, decorate top of cheesecake with cherry pie filling. Remove sides of pan and cut.
