Low-Fat Lemon Souffle Cheesecake

1. 1

   Spray 8- or 9-inch springform pan with cooking spray; sprinkle half of the graham crumbs onto side of pan.

2. 2

   Stir boiling water into gelatin in large bowl at least 2 min.

3. 3

   until completely dissolved.

4. 4

   Cool 5 min.

5. 5

   Pour into blender container.

6. 6

   Add cheeses; cover.

7. 7

   Blend on medium speed until smooth, stopping occasionally to scrape down side of blender container.

8. 8

   Pour into large bowl.

9. 9

   Gently stir in whipped topping.

10. 10

    Pour into prepared pan; smooth top.

11. 11

    Sprinkle remaining graham crumbs around outside edge.

12. 12

    Refrigerate 4 hours or until set.

13. 13

    Run knife or metal spatula around rim of pan to loosen cheesecake; remove rim.

14. 14

    Store leftover cheesecake in refrigerator.

No nutritional information available.

No additional tips available.