Ingredients
1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)1/4 cup butter, melted2 envelopes unflavored gelatin1/2 cup cold water16 ounces fresh or frozen unsweetened strawberries, thawed2 packages (8 ounces each) fat-free cream cheese, cubed1 cup fat-free cottage cheeseSugar substitute equivalent to 3/4 cup sugar1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided1/2 cup chocolate ice cream topping1 cup quartered fresh strawberries
Preparation
Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.
