6 graham crackers (2 1/2" squares), crushed
6 rectangular wheat Melba toast crackers, crushed
7 pkt. Sweet `n Low
3/4 tsp. ground cinnamon
2 tbsp. butter, melted
1 can (20 oz.) crushed pineapple (in its own juice)
2 env. unflavored gelatin
2 eggs, separated
1 c. plain low-fat yogurt
3 c. (24 oz.) low-fat ricotta cheese
1 1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/3 c. granulated sugar
1 tsp. cornstarch
1 c. fresh strawberries

Preheat oven to 375 degrees. In bowl combine graham cracker and Melba toast crumbs, 1 packet Sweet `n Low and cinnamon; stir in butter. Press into bottom of 8 inch springform pan. Bake 6 minutes. Cool on wire rack.

In medium size saucepan, combine gelatin, 6 packets Sweet `n Low and 1/4 cup pineapple juice drained from pineapple; let stand 3 minutes. Stir over low heat until gelatin dissolves. Remove from heat.

In small bowl, beat egg yolks, gradually blend in hot gelatin mixture. Blend yogurt and half of ricotta in electric blender until smooth. Pour into large bowl. Blend remaining ricotta, egg yolk mixture, lemon peel and juice in blender; add to ricotta-yogurt mixture. Beat egg whites until soft peaks form; gradually add sugar; beat until stiff. Fold into cheese mixture. Pour into crust; chill 4 hours.

In saucepan, stir cornstarch into remaining pineapple and juice. Stir constantly over medium heat just until thickened. Place saucepan in cold water. When cool, spoon pineapple mixture over cheesecake. Chill 30 minutes. Garnish with strawberries.