Key Lime Cheesecake with Strawberries and Fresh Mint

I thought this would be a fun and yummy recipe to post. Great lowfat, low calorie cheesecake option for the holidays. ENJOY!!!!

12 whole low-fat honey graham crackers, broken into small pieces

2 tbsp reduced fat margarine

2 packages (8 ounces each) fat-free cream cheese

1 package (8 ounces) reduced-fat cream cheese

1 container (8 ounces) nonfat plain yogurt

2/3 cup powedered sugar

1/4 cup lime juice

1/3 cup sugar substitute (splenda) (or 8 packets of Splenda)

2 tsp lime peel

1 1/2 tsp vanilla

3 cups fresh strawberries, quartered

2 tbsp finely chopped mint leaves

Directions: Preheat oven to 350 degrees F. Coat 9 inch springform baking pan with nonstick cooking spray; set aside. Place graham cracker pieces and margarin in foor processor or blender; pulse until coarse in texture. Gently press crumb mixture on bottom and up 1/2 inch side of pan. Bake 8 to 10 minutes or until lightly browned; cool completely on wire rack. Beat cream cheese, yogurt, powdered sugar, lime juice, 3/4 of the sugar substitute, lime peel and vanilla in large bowl with electric mixer at high speed until smooth. Pour into cooled pie crust. Cover with plastic wrap; freeze 2 hours or refrigerate overnight. Combine strawberries, remaining 1/4 of sugar substitute and mint in medium bowl 30 minutes before serving; set aside. Just before serving, spoon strawberry mixture over cheesecake. Makes 12 servings.

Nutrition info: Calories 110 calories.