Stand 14 of the cookies, with sides touching, around side of 9-inch springform pan. Chop remaining cookies; sprinkle onto bottom of pan. Set aside.
Stir boiling water into dry gelatin in small bowl at least 2 min. until completely dissolved; cool slightly.
Place gelatin and cottage cheese in blender container; cover. Blend until smooth; pour into prepared pan. Refrigerate 1 hour or until set. Top with whipped topping, fruit and mint just before serving. Store leftover cheesecake in refrigerator.
Prepare as directed with chewy fat-free fig-filled cookies, JELL-O Lemon Flavor Sugar Free Gelatin and COOL WHIP FREE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.