Add non nondairy whipped topping and pitted, dark sweet cherries, mint sprigs and lemon zest for garnish

1. Yogurt Cheese: Line a colander or sieve with a coffee filter. Place the colander or sieve over a large bowl and spoon in yogurt. Let drain. Cover and refrigerate 12 hours

2. Crust: Preheat oven to 325 degrees F. Spray a 10-inch springform pan with nonstick cooking spray. In a bowl, combine graham cracker crumbs, margarine or butter and syrup. Press crumb mixture onto bottom of pan. Bake 10 minutes; cook on wire rack.

3. Cheesecake: In a large bowl, beat cream cheese at medium speed until smooth. Slowly beat in sugar. Add yogurt cheese, non-fat yogurt, cornstarch and salt. Beat until smooth. Add egg substitute or eggs, egg whites, lemon juice, lemon zest and vanilla. Beat until well mixed.

4. Pour cream cheese mixture into pan. Bake 1 hour. Turn oven off; let cheesecake remain in oven for 1 hour. Remove and let cool completely.

5. Cherry Fluff Topping: Drain cherries, reserving 3/4 cup cherry syrup. Set cherries aside. Place cherry syrup in a small saucepan. Bring to a boil over high heat. Add cherry gelatin and stir until completely dissoved. Place mixture in large bowl. Add cherry pie filling and almond extract. Stir to combine. Fold in whipped topping.

6. Arrange cherries around top edge of cheesecake. With metal spatula, evenly spread cherry fluff topping on top of cheesecake. Cover and refrigerate several hours or overnight or until cherry fluff topping is firm.

7. To serve, gently run a thin knife around the edge of the cheesecake. Remove the side of the pan. Garnish with whipped topping, cherries, mint sprigs and lemon zest. Makes 18 servings. Busted by sooz