CRUST:

12 whole graham crackers, broken into small pieces
2 tbsp. butter

Preheat oven 350°F.

Coat a 9-inch springform pan with non-stick cooking spray (Pam) 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 at 350°F until light brown. Cool on rack.

CHEESE FILLING:

2 (8 oz. ea.) pkgs. cream cheese, softened (reduced fat)
1 (8 oz.) tub yogurt (non-fat)
6 env. sugar substitute (your choice)
1/4 cup lime or lemon juice
2 tsp. lime or lemon peel
1 1/2 tsp. vanilla

Beat cream cheese, yogurt, sugar substitute, juice, peel and vanilla in large bowl on high speed until smooth. Pour into baked pie crust. Cover with Saran or plastic wrap and freeze for 2 hours or refrigerate overnight.

STRAWBERRY TOPPING:

3 cups fresh strawberries, quartered
2 env. sugar substitute

Combine strawberries and sugar substitute 30 minutes before serving and set aside. Just before serving spoon mixture over cheesecake.

Serves 8 to 10.