• 1 cup graham cracker crumbs
• 1/3 cup crushed pecans
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 tablespoon molasses

• 8 ounces low fat cream cheese
• 6 ounces Dannon lemon yogurt
• 2 cups fat free sour cream
• 1 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons lemon peel
• 4 eggs, beaten thoroughly

Topping:

• 1 cup sliced strawberries
• 1/2 cup sugar

Mix the crust ingredients together and press them into the bottom and sides of an 8 inch pie or tart plate. Put in the refrigerator to chill.

Mix the cheesecake filling ingredients together with an electric mixer and pour them into the crust. Bake at 300 degrees for about 40 minutes or until the center is fully jelled. Cool for one hour and refrigerate for at least another two hours before serving. Serve with fresh strawberries spooned over top.