4 cups plain nonfat yogurt
4 chocolate wafers -- crushed (about 1/4 cup)
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel) -- softened
2/3 cup sugar
1/4 cup low-fat milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
OR
1/2 cup cholesterol-free egg product
Strawberry Topping -- (recipe follows)

STRAWBERRY TOPPING
1 (10 ounce) package frozen strawberries in light syrup -- thawed, drained and syrup reserved
1/4 cup sugar
2 tablespoons cornstarch
|Line 6-inch strainer with basket-style paper coffee filter or double
thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover and refrigerate 12 hours, draining liquid from bowl
occasionally.

Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick
cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat
yogurt and cream cheese in medium bowl on medium speed until smooth. Add
sugar, milk, flour, vanilla and egg whites. Beat on medium speed about
2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove
from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over
cheesecake.
Cover and refrigerate at least 3 hours. Run metal spatula along side of
cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

STRAWBERRY TOPPING:

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and
cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and
strawberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; cool.