YOGURT CHEESE: 32 ounces low-fat plain yogurt (buy a brand that doesn't contain gelatin). Place yogurt in fine-meshed sieve over a bowl and store in refrigerator overnight or for 12 hours.

About 50 percent of the water will drain from the yogurt into the bowl. Toss that water and use the remaining yogurt in the sieve in the recipe.

CHEESECAKE CRUST:

Non-stick vegetable cooking spray
1 c. ground corn tortilla chips, processed to consistency of coarse meal in food processor
2 tbsp. unsalted butter, melted
4 tbsp. all purpose flour

Preheat oven to 350 degrees. Spray a 9" springform pan with non-stick cooking spray.

Combine ground chips, melted butter and flour in pan. Mix well and pat into bottom of pan. Place on center shelf of oven and bake to set, about 10 minutes. Remove from oven, but don't turn off oven.

CHEESECAKE:

1 lb. light cream cheese, at room temp.
2 c. yogurt cheese
4 eggs
1 tsp. dried oregano, preferably Mexican oregano
1 1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. salt

Place cream cheese and yogurt cheese in bowl of electric mixer and beat on medium until smooth, about 2 minutes, scraping down sides of bowl if necessary. Add eggs, one at a time and mix to blend. Add seasoning and mix 1 to 2 minutes more to blend.

Pour filling into prepared pan and spread evenly with spatula. Bake on center shelf of oven until firm, about 35 to 40 minutes. Don't worry if cheesecake cracks; cracks can be covered with salsa. Remove from oven and cool completely. Cover and refrigerate. Cheesecake can be made up to 2 days in advance.