1 graham cracker, crushed
1 pkg. (4 serving size) sugar-free lemon flavor gelatin
2/3 c. boiling water
1 c. 1% low-fat cottage cheese
1 container (8 oz.) light pasteurized process cream cheese product
2 c. thawed Cool Whip lite whipped topping
1 c. lite cherry pie filling

Sprinkle 1/2 the crumbs onto sides of 8 or 9 inch springform pan or 9 inch pie plate which has been sprayed with no stick cooking spray.

Place gelatin in blender container. Add water; blend on low speed until dissolved. Add cheeses; blend at medium speed about 2 minutes or until smooth, scraping sides of blender. Pour into large bowl.

Stir in whipped topping until thoroughly blended. Pour into prepared pan; smooth top.

Sprinkle remaining crumbs around outside edge, leaving center plain. Chill 4 hours.

Just before serving, gently spread pie filling onto center of cheesecake and cut. Makes 8 servings.