1 whole graham cracker, crushed or 2 tbsp. graham cracker crumbs
1 pkg. (4 serving size) Jello lemon flavor sugar-free gelatin
2/3 c. boiling water
1 c. Light `n Lively lowfat cottage cheese
1 container (8 oz.) light Philadelphia brand pasteurized process cream cheese
2 c. thawed Cool Whip lite whipped topping
1 c. reduced-calorie cherry pie filling

Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.

Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling.

Makes 8 servings.