1. SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. 2. STIR boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. 3. Cool 5 minutes. 4. Pour into blender container. 5. Add cheeses; cover. 6. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. 7. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. 8. REFRIGERATE 4 hours or until set. 9. Remove side of pan. 10. Top with fruit just before serving. 11. Store leftover cheesecake in refrigerator.
