Low-Fat Lemon Souffle Cheesecake

By barbaran

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

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.