Strawberry No Bake Cheesecake

Strawberry No Bake Cheesecake Crust 6 honey graham crackers (2‑squares each), crushed to fine crumbs 2 Tbsp butter, melted, and mixed with 1 Tbsp honey Filling 1 box - (3 oz) strawberry flavor gelatin 2⁄3 cup boiling water 1 tub - (16 oz) low fat or regular cottage cheese 2 - bricks (8 oz each) cream cheese, softened 2 - Tbsp sugar 2 - tsp strawberry extract or 1 tsp vanilla extract Topping 1 pt - (about 12 oz) fresh strawberries 2 - Tbsp strawberry jelly, melted Garnish: mint leaves Coat an 8 x 3-in. spring form pan with nonstick spray. Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer. Dissolve gelatin in boiling water in a 1-cup measure. Puree cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set. Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of spring form pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves. Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. * This recipe can be easily adapted to a low cal recipe by substituting with all low fat or fat free ingredients.