This is a lighter alternative to traditional cheesecake. I used sour cream instead of fat-free cottage cheese so I probably didn't lighten it up, but I LOVE THIS! I didn't have lemon gelatin so I substituted raspberry, and it was a gorgeous pink color that looked like an Easter egg and was creamy and dreamy. I also used an already-made graham cracker crust. This is a great use for jell-o. Thank you Julia Klee of Bonaire, Georgia and Taste of Home for this delightful recipe.