Low-Fat Lemon Cheesecake

1 box crushed graham crackers
1 box sugar free Jell-O lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low-fat cottage cheese
1 (8 ounce) container lite cream cheese
2 cups thawed lite Cool Whip
1 cup reduced calorie cherry pie filling

Spray 9-inch pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs.

Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan; sprinkle remaining graham cracker crumbs on top. Chill until set - about 4 hours.

Top with pie filling.