2/3 cup boiling water 1 pkg. (4-serving size) lemon flavored Jell-O 1 cup Cottage Cheese 1 pkg. (8 oz.) Cream Cheese, cut up, softened 2 cups thawed Whipped Topping
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. POUR into large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. REFRIGERATE 4 hours or until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake in refrigerator.
