2 c. graham cracker crumbs
1 1/2 tsp. cinnamon
1/2 c. butter, melted

CHERRY FILLING:

1 pkg. (8 oz.) low-calorie cream cheese, softened
1 c. part-skim milk ricotta cheese
1 env. unflavored gelatin
2 tbsp. water
1 tbsp. orange juice
1 tsp. strawberry extract
15 packets Equal
2 c. fresh bing cherries, pitted & coarsely chopped
2 packets low-calorie whipped topping mix
1 c. skim milk

CRUST: Blend crust ingredients thoroughly and press over bottom and halfway up sides of 9 inch springform pan sprayed with non-stick vegetable spray. Bake in preheated 350 degree oven for 10 minutes. Cool.

FILLING: Blend together cream cheese and ricotta cheese. Sprinkle gelatin over water and orange juice in small saucepan. Let soften 1 minute. Heat, stirring constantly until gelatin dissolves, about 3 minutes. Add gelatin mixture, strawberry extract and Equal to cheese mixture and blend until smooth. Fold in cherries.

Prepare whipped topping according to package directions, substituting milk for water. Fold into cherry mixture. Pour into crust and spread evenly. Chill 4 to 6 hours. Makes one 9 inch cheesecake or 16 servings. Calories per serving: 168. Diabetic exchange: 1/2 nonfat milk, 1 fruit, 2 fat.