Low-Fat Lemon Souffle Cheesecake

By barbaran

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Ingredients

1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping

Details

Servings 8
Preparation time 15mins
Cooking time 255mins
Adapted from kraftrecipes.com

Preparation

Step 1

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 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. 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. Remove side of pan just before serving.