1 cup graham cracker crumbs

2 Tbsp flour

3 Tbsp sugar

3 Tbsp lemon juice

2 Tbsp oil

3/4 cup Healthy Choice Cholesterol-free Egg product

3 (8 oz.) packages Healthy Choice Fat-free Cream Cheese, softened

1 (8 oz.) carton non-fat lemon yogurt

3/4 cup sugar

Reddi-Whip Lite whipped topping

Heat oven to 350 degrees F. Combine graham cracker crumbs, sugar and oil; mix well. Pat onto bottom of 9 inch or 10 inch springform pan. Set aside.

Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. Loosely place aluminum foil over springform pan. Bake at 350 degrees F for 60 to 70 minutes, or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing rim of pan. Chill.

Serve topped with 1 tablespoon Reddi-Whip Lite on each slice.