Strawberry-Topped Cheesecake

• 1/2 c. graham cracker crumbs
• 4 tsp. margarine, melted
• 1 c. low-fat cottage cheese
• 2 (8 oz.) containers reduced calorie, soft-style, cream cheese
• 3/4 c. sugar
• 2 Tbsp. all-purpose flour
• 1 1/4 tsp. vanilla
• 3 eggs
• 1/4 c. skim milk
• 1/4 c. plain low-fat yogurt
• 2 tsp. skim milk
• 1 c. fresh strawberries, sliced

1. In a small bowl, stir together graham cracker crumbs and melted margarine.
2. Press onto the bottom only of an 8-inch spring-form pan.
3. Set aside.
4. With an electric mixer, beat undrained cottage cheese until smooth.
5. Add cream cheese, sugar, flour and 1 teaspoon of the vanilla; beat until smooth.
6. Add eggs and beat just until combined.
7. Do not overbeat.
8. Stir in the 1/4 cup milk.
9. Pour mixture into pan.

graham cracker crumbs, margarine, lowfat cottage cheese, containers, sugar, flour, vanilla, eggs, milk, yogurt, milk, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121455 (may not work)