SPRINKLE graham crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray. Stir boiling water into dry jelly powder in large bowl 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; cover. Blend well, stopping occasionally to scrape side of blender container; pour into large bowl. Gently stir in whipped topping.
SPREAD onto bottom of pan.
REFRIGERATE 4 hours or until set. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Store leftovers in refrigerator.