Lemony and properly dense, this cheesecake invites guiltless indulgence.

CRUST:

1 c. graham cracker crumbs
1/2 c. ginger snap crumbs
1/3 c. crushed walnuts
1/3 c. vegetable oil or melted butter
1/2 tsp. cinnamon
1/2 tsp. ginger
1 tbsp. honey

Butter and chill an 8" springform pan. Mix all ingredients together. Press into the bottom and sides of the pan. Chill at least 15 minutes.

CHEESECAKE:

8 oz. low fat cream cheese
8 oz. yogurt
2 c. yogurt cheese made from 48 oz. yogurt (recipe follows)
1 c. sugar
2 tbsp. lemon juice
1 tbsp. lemon peel
4 eggs, room temp., beaten until thick

TOPPING:

Pt. fresh strawberries, hulled & sliced in half
1/2 c. sugar

Beat together cream cheese, yogurt, yogurt cheese, sugar, lemon juice and peel with an electric mixer. Stir in eggs. Spoon mixture carefully into the crust lined pan.

Bake at 300 degrees for 1 hour and 10 minutes, or until the center sets. Cool in the oven with door ajar for 1 hour. Refrigerate 3 hours or more and unmold. Mix strawberries and sugar, let stand for 1 to 2 hours; and spoon over cheese cake.