14 graham crackers, crushed
4 tbsp. reduced calorie butter, melted
2 packets sugar substitute
1 (3 oz.) box sugar free lemon gelatin
3 c. lowfat cottage cheese
1 tbsp. vanilla
6 packets sugar substitute
Cherry Glaze

Combine first 3 ingredients and press into bottom of an 8-inch springform pan. Bake at 375 degrees for 8 minutes. Chill. Dissolve gelatin in 1 cup boiling water, cool to lukewarm.

In blender, combine cottage cheese and sugar substitute; blend until smooth. Gradually add gelatin and vanilla to cottage cheese mixture, blending until well combined. Pour into graham cracker crust. Chill until firm. Top with Cherry Glaze, if desired.

CHERRY GLAZE:

1 (16 oz.) can water packed cherries
2 tbsp. cornstarch
6 drops red food coloring
4 pkg. sugar substitute
1/8 tsp. almond extract

Drain cherries, reserving liquid. In a small saucepan, combine reserved liquid with cornstarch. Over medium heat, bring cherry liquid to a boil, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat and add cherries. Cool to lukewarm and stir in remaining ingredients. Chill.