6 graham crackers, crushed
6 rectangular wheat melba toast crackers, crushed
7 pkg. sugar substitute
3/4 tsp. cinnamon
2 tbsp. butter, melted
1 (20 oz.) can crushed pineapple, in its own juice
2 env. unflavored gelatin
2 eggs, separated
1 c. plain lowfat yogurt
3 c. or 24 oz. lowfat ricotta cheese
1 1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/3 c. sugar
1 tsp. cornstarch
1 c. fresh strawberries

Preheat oven to 375 degrees. In bowl combine graham cracker and melba toast crumbs, 1 package sugar substitute and cinnamon; stir in butter. Press into bottom of 8 inch springform pan. Bake 6 minutes. Cool on wire rack.

In saucepan, combine gelatin, 6 packages of sugar substitute and 1/4 cup pineapple juice; drained from pineapple; let stand 3 minutes. Stir over low heat until gelatin dissolves. Remove from heat.

In bowl, beat egg yolks; gradually stir in hot gelatin mixture. Blend yogurt an 1/2 of ricotta in 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 stir in sugar; beat until stiff. Fold into cheese mixture. Pour into crust; chill 4 hours.

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