Key Lime Cheesecake & Strawberries & Fresh Mint

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

2 -----------------tablespoons reduced-fat mergarine

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

1 -----------------package (8 ounce) non-fat cream cheese

1 -----------------container (8 ounces) plain non-fat yogurt

2/3 --------------cup powdered sugar

1/4 --------------cup lime juice

8 -----------------packets sugar substitute or equivalent of 1/3 cup sugar

2 -----------------teaspoons lime peel

1 -1/2 -----------teaspoons vanilla

5 -----------------cups strawberries

2 -----------------tablespoons finely chopped mint leaves

1) Preheat oven to 350*F . Coat 9-inch springform baking pan with nonstick cooking spray ; set aside .

2) Place grham crackers pieces and margarine in food processor or blender ; pulse until coarse in texture . Gently press crumb mixture on botton and 1/2 inch up side of pan . Bake 8 to 10 minutes or until lightly brown ; cool completely on wire rack.

3) Beat cream cheese , yogurt , powered sugar , lime juice , 6 packets of sugar substitute ,lime peel and vanilla in large bowl with electric mixer at high speed until smooth . Pour into pie crust . cover with plastic wrap ; freeze 2 hours or refrigerate overnight .

4) Combine strawberries , remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving ; set aside . Just before serving , spoon strawberries mixture over cheesecake .

Makes 12 servings .... kids young and old will love you .