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

Blend all ingredients thoroughly. Press over bottom and halfway up the sides of a 9 inch springform pan sprayed with Pam. Bake at 350 degrees for 8-10 minutes. Cool.

LIME FILLING:

1 pkg. (8 oz.) low calorie softened cream cheese
1 c. part-skim Ricotta cheese
15 packets Equal
1/2 c. skim milk
1 fresh lime rind, grated
1/4 c. lime juice
1 env. unflavored gelatin
2 packets low cal whipped topping mix
1 c. skim milk

Blend together cream cheese and Ricotta. Add Equal, 1/2 cup milk and lime rind. Blend until smooth.

In a small saucepan sprinkle gelatin over lime juice. Let soften 1 minute. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Add to cheese mixture and blend until smooth.

Prepare whipped topping according to package directions, substituting milk for water. Fold into cheese mixture. Pour into crust and spread evenly. Chill 4 to 6 hours.

Makes 16 servings. One slice per serving. Calories per serving: 178. Diabetic exchange: 1/2 nonfat milk, 1/2 bread, 2 1/2 fats. Lemon juice and rind may be used.