Raspberry Souffle Cheesecake

1. 1

   Sprinkle half the wafer crumbs onto sides of 8 or 9-inch springform pan sprayed with cooking spray.

2. 2

   Add boiling water to jelly powder in large bowl; stir 2 minutes until completely dissolved.

3. 3

   Cool 5 minutes.

4. 4

   Pour into blender.

5. 5

   Add cottage cheese and cream cheese; blend well, stopping occasionally to scrape side of blender.

6. 6

   Pour into large bowl.

7. 7

   Whisk in cool whip until well blended.

8. 8

   Pour into prepared pan; smooth top with spatula.

9. 9

   Sprinkle remaining wafer crumbs around edge.

10. 10

    Refrigerate 4 hours or until set.

11. 11

    Run knife around rim of pan to loosen cake; remove rim.

12. 12

    SPECIAL EXTRA: Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.

No additional tips available.