Low-Fat Lemon Souffle Cheesecake

LOW-FAT LEMON SOUFFLE CHEESECAKE

1 honey grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (0.3 oz.) lemon flavor sugar free gelatin
1 cup low fat cottage cheese
1 container (8 oz.) fat free cream cheese
2 cups thawed whipped topping

Sprinkle half the crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray. Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Cool 5 minutes. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Makes 8 servings.

*Kraft Foods