DIRECTIONS
Pulse the 2 graham crackers in a food processor until they are crumbs.
Put the graham cracker crumbs in the bottom of a pie plate, spread evenly.
This will be a very thin crust, just gives you a little of that graham cracker crust flavor.
Dissolve the jello in the boiling water, stir well and put in the refrigerator to cool while you prepare the remaining ingredients.
Put the cup of cottage cheese in the blender or food processor and blend until smooth, add the cream cheese and pulse until incorporated, slowly pour in the dissolved jello and pulse until combined (it’s ok if the jello water is still warm).
Pour the mixture into a bowl and fold in one container of cool whip.
Do not blend the cool whip, fold it in so it stays light and fluffy.
Pour the filling into the pie plate on top of the graham cracker crumbs and spread evenly.
Cover with plastic wrap and refrigerate for 4 hours to overnight.
The longer it sets the more firm it gets. Slice and top with whipped cream if desired.
This cheesecake melts in your mouth, it’s light, slightly sweet and creamy. Totaling around 8 carbs per slice (carb count may not be 100% accurate), this is a dessert that you can really enjoy.
SOURCE: simple2something.wordpress.com