Ingredients

Crust:
Nonstick cooking spray
1/3 cup vanilla wafer crumbs (7 wafers)
2 teaspoons sugar
1/4 teaspoon grated lemon peel

Filling:
Three 8-ounce packages low-fat cream cheese (Neufchatel), softened
1 cup sugar
1 cup refrigerated or frozen fat-free egg product, thawed
8-ounce container low-fat lemon yogurt
2 teaspoons vanilla extract
1 teaspoon grated lemon peel

Topping:
11 1/4-ounce jar lemon curd (see note)
4 cups fresh fruit such as sliced strawberries, sliced kiwi fruit and raspberries, as desired

Directions

Heat oven to 350 F. Spray 9-inch springform pan with nonstick cooking spray. In small bowl, combine all crust ingredients; mix well. Sprinkle crust mixture into bottom and halfway up sides of sprayed pan.

In large bowl, beat cream cheese until smooth. Gradually add 1 cup sugar, beating until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.

Bake at 350 F for 50 to 60 minutes or until center is almost set. (To minimize cracking, place shallow pan half full of water on lower oven rack during the baking.) Cool in pan on wire rack for 1 1/2 hours or until completely cooled.

In small bowl, stir lemon curd to soften. Spread evenly over top of cheesecake. Refrigerate 4 hours or overnight.

Just before serving, carefully remove sides of pan. Top each serving with fresh fruit. Store in refrigerator. Makes 16 servings.

Note: Lemon curd, a creamy spread, is sold in jams and preserves sections of food stores.

Nutrition facts per serving: 280 cal., 12 g total fat, 7 g saturated fat, 35 mg chol., 230 mg sodium, 1 g dietary fiber.