Crust 
1-1/2 cups fruit-juice-sweetened breakfast cereal flakes* 
15 sugar-free low-fat butter-flavored cookies* 
1 tablespoon canola oil 

Cheesecake 
2 packages (8 ounces each) fat-free cream cheese, softened 
2 cartons (8 ounces each) raspberry nonfat yogurt 
1 package (8 ounces) Neufchâte cream cheese, softened 
1/2 cup no-sugar-added seedless blackberry preserves 
1/2 cup no-sugar-added blueberry preserves 
6 packets sugar substitute or equivalent of 1/4 cup sugar 
1 tablespoon vanilla 
1/4 cup water 
1 package (4-serving size) sugar-free strawberry-flavored gelatin 
Topping 
3 cups fresh or frozen unsweetened mixed berries, thawed 
*Available in the health food section of supermarkets. 

Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray
To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed Press firmly onto bottom and 1/2 inch up side of pan
Bake 5 to 8 minutes or until crust is golden brown
To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl
Beat with electric mixer at high speed until smooth
Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved
Cool slightly
Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended
Pour into prepared pan; cover and refrigerate at least 24 hours
Top cheesecake with berries before serving

Food exchange 1/2 Starch 1-1/2 Fruit 1 Meat 1/2 Fat
(1 slice cheesecake (1/16 of total recipe) with 3 tablespoons berries for topping) 
Calories 186 Calories from Fat 24 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 11 mg Carbohydrate 26 g Fiber 2 g Protein 8 g Sodium 290 mg

Courtesy Diabetic Cooking

Serves 16