Perfect Cheesecake Pie

Ingredients

 * 32 oz non-fat plain yogurt
 * graham crackers
 * 3 tbsp cornstarch
 * 3/4 cup Sugar
 * pinch salt
 * 3 eggs
 * 8 oz package lite cream cheese or Neufchatel
 * 1 large lemon
 * 1/2 tsp vanilla
 * strawberry topping:
 * 8 oz container fresh strawberries
 * 1 tbsp Sugar
 * 1/2 cup Sugar
 * 2 tbsp cornstarch
 * 2/3 cup water
 * 1/4 tsp strawberry extract (optional)
 * 4 drops red food coloring (optional)

Directions
More at http://sneakykitchen.com/Recipes/cheesecake_pie.htm
 * 1) At least 24 hours ahead of time, and preferably 36 or so, stir the yogurt vigorously to break up the curd.
 * 2) Line a strainer or colander with a coffee filter or strong paper towels.
 * 3) Turn the open container upside down in the strainer. Place over a bowl and refrigerate.
 * 4) A couple times a day, discard the liquid that drains out (the dogs will love it!).
 * 5) This makes a thick yogurt cheese.
 * 6) Preheat oven to 325F.
 * 7) Line a heavy deep-dish pie plate with a single layer of graham crackers, breaking some to fit.
 * 8) Set aside. Combine the Sugar, salt and cornstarch.
 * 9) Blend in the cream cheese (your mixer works great, but don't use the food processor; it will break up the mixture and it may not set).
 * 10) Add the eggs, one at a time, beating well.
 * 11) Finely grate the peel from the lemon and add to the mixture, then juice the lemon and add the juice as well. Add the vanilla.
 * 12) On slow speed, blend in the strained, thickened yogurt.
 * 13) Mix gently but well.
 * 14) Spoon into the prepared deep-dish pie plate, being careful not to dislodge the graham crackers.
 * 15) Bake for approximately 1 hour and 20 minutes, or just until cheesecake mixture is set and doesn't jiggle when you move the pie plate.
 * 16) (Results may vary greatly depending on exact oven temperature, ingredient temperature, thickness of pie and type of pie plate).
 * 17) While the pie is cooling, prepare the topping.
 * 18) Wash, hull and slice strawberries thickly.
 * 19) Add 1 Tablespoon of Sugar, and stir to coat.
 * 20) Let them sit to draw out some of the juice.
 * 21) Combine the rest of the Sugar and the cornstarch.
 * 22) Add the water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
 * 23) Add the strawberries and stir gently just until it comes to a full boil again.
 * 24) They shouldn't be cooked, just heated through. Add coloring and flavor if desired and mix gently.
 * 25) Set aside to cool slightly. When the topping starts to set up, spread it over the top of the Cheesecake filling. Refrigerate. Served chilled with lite or fat-free whipped topping if desired.