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Lemon Cheesecake

1 graham cracker, crushed or 2 tablespoons graham cracker crumbs
1 package lemon, sugar free Jello
2/3 cup boiling water
1 cup low fat cottage cheese
8 ounces light cream cheese
2 cup Cool Whip Lite, thawed
1 cup reduced calorie cherry pie filling

Spray 8 or 9 inch spring form pan or 9 inch pie pan with nonstick cooking spray. Sprinkle bottom with graham cracker crumbs. Completely dissolve gelatin in boiling water and pour into blender. Add cottage cheese and cream cheese. Cover and blend at medium speed, scraping down sides occasionally, about 2 minutes or until 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 sides of pan. Top cheesecake with pie filling. Makes 8 servings.