Line your container with parchment paper. This makes for easier removal of the squares.Use an 8X8 square pan, or a 2 quart baking pan of some sort. I have this smaller rectangular pan so I used that.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press into your parchment-lined pan.
Pop the crust in the fridge while you start to prepare the filling.
In a large bowl, dissolve the gelatin powder in the boiling water. Set it aside.
In your blender or a food processor, blend the cottage cheese and cream cheese until very smooth. Remember to scrape down the edges a few times to be sure you get it all well blended.
Stir about 1/2 cup of the cream cheese mixture into the gelatin mixture until it is smooth. Then add the remaining cream cheese mixture in, stirring well.
Finally, fold in the Cool Whip.
Spread the mixture on top of the chilled cookie crumb crust and then refrigerate the entire pan until the filling sets up. It takes anywhere from 4-8 hours.