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