We've got a berry strong feeling that this creamy cheesecake may become a permanent part of your dessert repertoire. The best part of this alternate version is that it's guilt-free.
6 graham crackers (2-1/2-inch square) Cooking spray 2 8-oz. packages fat-free cream cheese, softened 1/2 cup sugar 1 tsp. vanilla extract 2 large eggs 1 pint strawberries, hulled and halved 3 Tbsp. seedless raspberry jam 1 Tbsp. water
Preheat oven to 350 degrees. Crush graham crackers. Spread evenly over bottom of lightly sprayed 8- or 9-inch pie pan. Beat cream cheese with sugar and vanilla until well blended, about five minutes. Add eggs and blend. Bake for 30 to 35 minutes, or until center is almost set. Cool, then refrigerate overnight. Melt raspberry jam with water in microwave or on top of stove. Cut wedges and put on serving plates. Arrange strawberries over wedges and drizzle melted jam over each piece.