Perfect Cheesecake Pie
A recipe from the Sneaky Kitchen 

32 ounce container of plain, fat-free yogurt
graham crackers
3 Tablespoons cornstarch
3/4 cup sugar
pinch of salt
3 eggs
1 8-oz. package lite cream cheese or Neufchatel
1 large lemon
1/2 teaspoon vanilla

Strawberry Topping:   

8 ounce container of fresh strawberries
1 Tablespoon plus 1/2 cup sugar, divided
2 Tablespoons cornstarch
2/3 cup water
1/4 teaspoon strawberry extract (optional)
4 drops red food coloring (optional) 

24 to 36 hrs ahead, stir yogurt vigorously to break up the curd.  Line a strainer or colander with a coffee filter or strong paper towels.  Turn the open container upside down in the strainer.  Place over a bowl & refrigerate.  A couple times a day, discard the liquid that drains out (the dogs will love it!).  This makes a thick yogurt cheese.

Preheat oven to 325F. Line a heavy deep-dish pie plate with a layer of graham crackers, breaking some to fit; set aside. Combine sugar, salt & cornstarch. Blend in cream cheese (a mixer works great, but don't use a food processor). Add eggs one at a time, beating well. Finely grate peel from lemon, then juice the lemon & add juice, peel &  vanilla. On slow speed, blend in the strained, thickened yogurt. Mix gently but well. Spoon into the prepared deep-dish pie plate, being careful not to dislodge the graham crackers.  Bake for about 1 hr & 20 min., or until cheesecake is set & doesn't jiggle when you move it. (Results may vary depending on exact oven & ingredient temperatures, thickness of pie & type of pie plate).

While pie cools, prepare topping. Wash, hull & slice strawberries thickly. Add 1 Tbsp of sugar & stir to coat.  Let sit to draw out the juice.  Combine rest of sugar, cornstarch and water. Cook on medium heat, stirring constantly, until it comes to a boil & thickens. Add strawberries & stir gently just until it comes to a full boil again.  They shouldn't be cooked, just heated through. Add coloring and flavor if desired & mix gently. Set aside to cool slightly. When it starts to set up, spread over the top of the Cheesecake filling. Refrigerate. Served chilled with lite or fat-free whipped topping if desired.  Set notes and alternatives at actual recipe page.