SHELL:

1 box graham cracker crumbs
2 tbsp. sugar
6 tbsp. butter (100% corn oil), melted

Mix well and press into bottom and sides of large springform pan. Chill in freezer for 15 minutes.

FILLING:

NOTE: Two quarts of non-fat plain yogurt must be strained through a yogurt cheese funnel before preparation. This takes three to four days using one funnel. 2 (8 oz.) pkgs. light cream cheese 2 boxes (= 8 eggs) Egg Beaters, thawed 7 tsp. vanilla extract 1/2 c. sugar 1 tbsp. Sweet 10 or any artificial sweetener = to 1/2 c. sugar Grated rind of 1 lemon 1 tbsp. lemon juice

Put all filling ingredients in large mixing bowl and beat for 25 minutes at medium speed. Pour into shell.

Bake in preheated oven at 375 degrees for 2 hours and 15 to 20 minutes, until golden brown around edge. Knife slipped in center should come out clean. Turn oven off and allow to cool for 2 hours with oven door ajar. Chill in refrigerator.

TOPPING: After chilling, cover with strawberry, blueberry or cherry pie filling.

Makes 10 to 12 servings, approximately 1/4 the calories of regular cheese cake.