Light Lemon Cheesecake

Directions

1. 1
   Spray 9-inch pie plate with cooking spray.
2. 2
   Sprinkle with 1/2 of the graham cracker crumbs; set aside.
3. 3
   Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
4. 4
   Pour into blender container.
5. 5
   Add cheeses; cover.
6. 6
   Blend on medium speed until smooth, scraping down sides occasionally.
7. 7
   Pour into large bowl.
8. 8
   Gently stir in whipped topping.
9. 9
   Spread in prepared pie plate.
10. 10
    Sprinkle remaining crumbs around outside edge, leaving center plain.
11. 11
    Refrigerate 4 hours or until firm.
12. 12
    Just before serving, gently spread pie filling onto center of cheesecake.