LEMON CHEESE CAKE

1 whole graham cracker, crushed or 2 tab. graham cracker crumbs

1 pkg. (4 serving size) lemon gelatin

2/3 cup boiling water

1 cup Light N' Lively lowfat cottage cheese

1 container (8 oz.) Light Philadelphia Cream Cheese

2 cups thawed Cool Whip Light Whipped Topping

1 cup reduced-calorie cherry pie filling

Spray 8 or 9" springform pan or 9" 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 min. 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.