12 whole low fat graham crackers broken into small pieces
2 tbsp. reduced fat butter
2 8 oz. packages reduced fat cream cheese
8 oz. container non-fat yogurt
3/4 c. powdered sugar
1/4 c. lime or lemon juice
8 packs sugar substitute
2 tsp. lemon or lime peel
1 1/2 tsp. vanilla
3 c. fresh strawberries, quartered

Preheat oven 350°F. Coat 9-inch spring form pan with non-stick spray and set aside. Put graham cracker pieces and butter in blender, pulse until coarse in texture. Press mixture on bottom and 1/2-inch up side of pan.

Bake until light brown. Cool on rack. Beat cream cheese, yogurt, 6 packs sugar substitute, peel, juice and vanilla in large bowl on high speed until smooth. Pour into cooked pie crust. Cover with plastic wrap and freeze 2 hours or refrigerate overnight. Combine strawberries and remaining packets of sugar 30 minutes before serving and set aside. Just before serving spoon mixture over cheesecake.

Serves 8-10.