Lemon Souffle Cheesecake

1. 1

   Sprinkle 1/2 of the crumbs onto sides of 8- or 9-inch springform pan or 9-inch pie plate which has been sprayed with no stick cooking spray.

2. 2

   Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

3. 3

   Pour into blender container.

4. 4

   Add cheeses; cover.

5. 5

   Blend on medium speed until smooth, scraping down sides occasionally.

6. 6

   Pour into large bowl.

7. 7

   Gently stir in whipped topping.

8. 8

   Pour into prepared pan; smooth top.

9. 9

   Sprinkle remaining crumbs around outside edge.

10. 10

    Refrigerate 4 hours or until set.

11. 11

    Remove side of pan just before serving.

12. 12

    Arrange fruit on top of cheesecake

13. 13

    If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining crumbs.

No nutritional information available.

No additional tips available.