2 c. crushed graham crackers
1 (4 oz.) pkg. sugar free lemon Jello
2/3 c. boiling water
1 c. (1 %) milkfat cottage cheese
1 (8 oz.) pkg. lite cream cheese
2 c. thawed lite Cool Whip
1 c. lite cherry pie filling or fresh fruit

Spray 8 to 9 inch spring form pan with Pam. Sprinkle cracker crumbs on bottom of pan. Dissolve Jello in water. Pour into food processor or blender. Add cream cheese, cottage cheese and blend until smooth. Pour into large bowl and gently stir in Cool Whip. Pour into prepared pan and chill at least 4 hours. Remove sides of pan and put cherries or fruit around outer edge of cheese cake.