Cheesecake adapted from a Kraft recipes

Recipe of a lowfat and low carb cheesecake adapted from a Kraft recipes.
Nutritional info per serving: 100 calories, 2 grams of Fat and 11 grams of Carbs.

• 2 cups thawed non-fat whipped topping
  
• 8 ounces fat free cream cheese, cubed
  
• 1 cup low fat cottage cheese
  
• 1 - 4-serving size package sugar-free orange flavored gelatin
  
• 2/3 cup boiling water
  
• 1 whole graham cracker, crushed (about 3 Tbsp.)
  

Optional decorate with orange pieces will add carbs and calories.
Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set.