1/2 c. wheat germ
1/2 c. crushed graham crackers
2 tbsp. melted butter
3 eggs
1/2 c. sugar
1 tsp. finely shredded orange peel
3 tsp. vanilla
1/4 c. orange juice
1 c. lemon yogurt (use fat free to reduce calories)
2 (8 oz.) pkgs. light cream cheese
2 tbsp. powdered sugar

Mix wheat germ, graham cracker and butter. Press into bottom of 7 inch spring form pan. Bake at 325 degrees for 6 minutes. Let cool.

In blender combine eggs, sugar, orange peel, juice, 2 teaspoons vanilla. Cut cream cheese into chunks. Add to mixture and blend until smooth. Stir in 1/2 cup yogurt. Pour into crust. Bake at 325 degrees for 50 to 60 minutes or until nearly set.

Combine remaining yogurt, powdered sugar and 1 teaspoon vanilla. Spread over hot cheesecake. Loosen sides of pan. Cool on wire rack. Chill before serving.

VARIATION: Substitute 1/4 cup strawberries, raspberries or blackberries for orange peel and substitute matching yogurt flavor for lemon yogurt.