3/4 c. crushed graham crackers
2 tbsp. butter
8 oz. tofu
2 eggs
1/3 c. sugar
1 tsp. shredded orange peel
1/4 c. orange juice
2 tsp. vanilla
1 (8 oz.) pkg. light cream cheese
1/2 c. plain lowfat yogurt
2 tbsp. powdered sugar
1 tsp. vanilla

Crush crackers and butter in a small bowl. Press into the bottom of a 7-inch springform cake pan. Bake in a 325 degree oven for 6 minutes. Cool. Drain tofu, pat dry.

Combine eggs, sugar, orange peel, orange juice and vanilla in a blender or food processor. Cut tofu and cream cheese into chunks; add to sugar mixture. Process until smooth. Pour into cooled crust. Bake in 325 degree oven about 50 minutes.

Stir together yogurt, powdered sugar and vanilla. Spread on hot cheesecake. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan. Let stand for 30 minutes more, remove sides of pan. Cool completely.