Lemon Souffle Cheesecake

1 graham cracker, crushed or 2 T. graham cracker crumbs, divided
2/3 c. boiling water
1 package (4-serving size) Jell-O Lemon Flavor Sugar-Free Low Calorie Gelatin
1 c. fat-free cottage cheese
1 tub (8 oz.) fat-free cream cheese
2 c. thawed Cool Whip Free

Sprinkle ½ of the graham cracker crumbs onto sides of 8 or 9-inch springform pan or 9-inch pie plate that has been sprayed with non-stick cooking spray.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.

Pour into large bowl. Gently stir in Cool Whip. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set.

If using springform pan, remove sides of pan just before serving. Garnish with remaining crumbs.



Number of Servings: 8

Recipe submitted by SparkPeople user NURSECHRISTY.