12 whole low-fat honey graham crackers, broken into small pieces
2 tablespoons reduced-fat margarine
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 container (8 ounces) plain nonfat yogurt
2/3 cup powdered sugar
1/4 cup key lime juice
8 packets sugar substitute or equivalent of 1/3 cup sugar, divided
2 teaspoons lime peel
1-1/2 teaspoons vanilla
3 cups fresh strawberries, quartered
2 tablespoons finely chopped mint leaves

Preheat oven to 350 F. Coat 9-inch springform baking pan with nonstick
cooking spray; set aside. Place graham cracker pieces and margarine in
food processor or blender; pulse until coarse in texture. Gently press
crumb mixture onto bottom and 1/2 inch up side of pan. Bake 8 to 10
minutes or until lightly browned; cool completely on wire rack. Beat cream
cheese, yogurt, powdered sugar, key lime juice, packets sugar substitute, lime
peel and vanilla in large bowl with electric mixer at high speed until
smooth. Pour into cooled pie crust. Cover with plastic wrap; freeze 2
hours or refrigerate overnight. Combine strawberries, remaining 2 packets
sugar substitute and mint in medium bowl 30 minutes before serving; set
aside. Just before serving, spoon strawberry mixture over cheesecake.