In a small bowl, combine crushed graham crackers, butter & sugar. Press crumb mixture in the bottom of a 2 qt square baking dish. Refrigerate while making filling.
In a large bowl, combine gelatin & boiling water. Stir until gelatin is dissolved. Set aside.
In a blender or food processor, combine cottage cheese & cream cheese. Cover & blend until smooth, stopping several times to scrape the sides. Whisk 1/2 C of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in cool whip. Spoon filling over chilled crumb mixture.
cover & refrigerate for 8 - 24 hours or until filling is firm. To serve, cut into squares & top with a key lime wedge, if desired.