Instructions: Preheat oven to 350 degrees.

Combine melted margarine, crumbs and 1 tablespoon sugar, stirring to combine well. Press mixture into bottom of 9- or 10-inch-deep pie plate. Bake for 10 minutes. Remove and cool on wire rack.

Meanwhile, in large bowl combine cream cheese and yogurt, and beat with electric mixer. Add eggs, one at a time, and beat well after each addition. Stir in sugar, a little at a time. Add cornstarch, lemon and vanilla extracts and salt, and continue stirring until smooth. Spoon into crust.

Bake for 45 minutes or until firm in center. Remove from oven and cool on wire rack; cheesecake firms as it cools.

When cool, slice and top with sugared strawberries before serving, if desired. Otherwise, refrigerate until ready to serve.

This recipe yields 8 servings.

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