Creamy New York Cheesecake
 2    (32oz) cartons Non-Fat plain yogurt
 1/2 cup of honey
 2 teaspoons vanilla
 4 tablespoons of arrowroot
 5 egg whites
 Day before drain yogurt to make Yogurt Cheese.
 ( I used cheesecloth pulled tightly over a large bowl and secured the 
 cheesecloth with a big rubberband just under the rim and then dumped the 
 yogurt on top of the cheesecloth and let the liquid drain into the bowl, 
 voila, yogurt cheese!!)
 Preheat oven to 300 degrees.
 Prepare Basic Graham Cracker Crust below in a springform pan  and chill 
 while preparing the cheesecake.
 With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, 
 arrowroot and egg whites until thoroughly blended.
 Pour filling into chilled graham cracker crust.
 Bake at 300 degrees for 60-75 minutes, until center is set and surface is 
 lightly browned.
 Remove from oven, cool to room temperature, refrigerate several hours until 
 thoroughly chilled.
 Basic  Graham Cracker Crust
 1  1/2 cups crushed SnackWell’s Cinnamon Graham Snacks- Fat Free (appx. 1 
 2 tablespoons sugar
 1/1/2 tablespoons of Liquid Butter Buds
 Crush the SnackWell’s graham crackers by placing pieces on wax paper and 
 rolling over them with a rolling pin, mix till moistened an press into a Pam 
 prepared pan.
 *  I used a box of Graham Cracker Crumbs (because I don't like the Snackwell 
    Graham snacks, and too lazy to crush my own graham crackers  which
      increased  the % fat for the crust ,but not by much )
 * I kept adding liquid butter buds until moist  enough to cling together 
 when  pressed
    into springform pan (more like 3 tablespoons)
 * I did not put any toppings on, but had blueberries,  strawberries  & 
 peaches on the
    side for those who wanted a topping.
 The slightly modified cheesecake recipe came from:  Cooking without Fat
           by George Mateljan, Health Valley Foods
 The Basic Graham Cracker Crust recipe came from : Butter Busters
            by Pam Mycoskie