HELP URGENTLY NEEDED in the form of a cheesecake recipe

This is my cheesecake recipe from my blog Delaine's Skinny Delights. You could replace the pretzel crust with those 100 calorie packs of oreo crisps and top it off with the same instead of strawberries:

http://delainesskinnydelights.blogspot.ca/



Skinny Pretzel-Crust Strawberry Cheesecake
(8 BIG servings)

Ingredients:

Crust:
1 cup pretzels (crushed very fine; about 60 sticks)
2 tablespoons sweetener of choice (I used 3g stevia)
3 tablespoons reduced calorie buttery spread (like Becel), melted
1 tablespoon water
Filling:
8 ounces fat free cream cheese, room temperature
1 cup sweetener of choice (I used 24g Stevia)
1 cup fat free whipped topping, thawed
1/2 teaspoon vanilla extract
1/2 a package (2 servings) sugar-free strawberry flavored jello
1 cup boiling water
1 cup strawberries, sliced thin

Method:
Preheat oven to 400 degrees F.
Add all the crust ingredients together and mix well until combined (I used a food processor). Press into the bottom of an 8-inch pie dish. Bake for 8 min; cool completely.
Whisk together boiling water and gelatin, set aside to cool.
Beat together cream cheese, sweetener, whipped topping, and vanilla until very smooth. Pour into cooled crust and place in the refrigerator.
Once the filling has firmed up a little (about 20 min), place cut strawberries in a circle pattern around the top. Pour jello over the top. Cool in the refrigerator until firm (about 1 1/2-2 hours at least).

NUTRITIONAL INFORMATION
(For 1/8th of the pie... a BIG piece)
92 Calories
17g Carbohydrates
3g Sugar
1g Fiber
1g Fat
5g Protein

http://delainesskinnydelights.blogspot.ca/2012/05/skinny-pretzel-crust-strawberry.html

1. Go out and buy a snack sized version of something that satisfies your craving.
2. Eat half of it.
3. Throw the other half in the bin before you even get home.

I don't think there is any point in trying to make a fake/inferior version of what you are craving.
My strategy is to have a bit of the real thing, enjoy all its gooey, creamy deliciousness and then move on.

(Sorry if this is disrespectful to the delicious looking recipe above - but fat-free, sugar-free everything? I don't think so!)

Why dont you crumble a couple of cookies into some cream cheese with a bit of vanilla and a tablespoon of icing sugar. Like a cheesecake eton mess,x

bump

Wow looks yum! Bump for a summer evenign with Friends!!

I've done this one and it is awesome and light:

Low-Fat Cheesecake
Recipe courtesy Food Network Magazine

Prep Time:1 hr 0 minInactive Prep Time: -- Cook Time:1 hr 10 min
Level:
Easy
Serves:
14 servings

Ingredients
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

BUMP!!!!