2 tbsp. butter
3/4 c. graham cracker crumbs
1 (8 oz.) pkg. Neufchatel cheese
1/4 c. sugar
1 egg
1/2 tsp. vanilla

TOPPING:

1 c. (8 oz.) plain yogurt
2 tbsp. sugar
1/2 tsp. almond extract

Microwave (high) butter in 8-inch round microwave-safe baking dish 30 to 60 seconds or melted. Stir in crumbs. Press into bottom and up sides of dish. Microwave (high) cheese in microwave-safe 30 to 60 seconds or until softened. Beat in sugar and vanilla. Pour into crust.

Microwave (high) uncovered, 2 to 3 minutes until set around edge, rotating dish once. Combine topping ingredients; mix well. Can spoon over cheesecake, spreading to cover.

Microwave (high), uncovered, 2 to 2 1/2 minutes until heated (topping will still be very soft). Refrigerate 3 to 4 hours or until set.

This is a lower-calories, lower-cholesterol version of popular cheesecake. It is easy to make goes well with available fresh fruits.