1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup non-dairy whipped topping
1 (9-inch) graham cracker pie crust
1/2 pint strawberries, hulled and sliced

Recipe Directions
In a large mixing bowl beat cream cheese until softened; gradually add sugar. Blend in sour cream and vanilla until well mixed. Gently fold in non-dairy whipped topping, blending well.

Spoon into prepared graham cracker crust and chill. Garnish with sliced strawberries.

Makes 8 servings.

CRUST
1 cup graham cracker crumbs
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup canola oil

FILLING
1 pound cream cheese, softened
1/2 cup Florida sugar
1 tablespoon Florida lime juice
1 envelope gelatin
1/4 cup orange liqueur
OR
1/4 cup water
8 ounces reduced-calorie whipped topping

Recipe Directions
1. Combine all ingredients for crust. Coat a springform pan with non-stick spray. Turn the mixture into the prepared pan. With fingers, distribute crust evenly over the bottom of the pan, pressing firmly. It must be a very firm, compact layer and should be on the bottom only, not on the sides. Bake in 350 degree F oven for about 10 minutes or until it begins to brown slightly.

2. With an electric mixer, beat cream cheese and sugar until light and airy. Add lime juice. Combine gelatin with water or liqueur. Melt this mixture over very low heat, just until gelatin dissolves, being careful not to overheat, or it will not set. Add gelatin mixture, stirring constantly, to cream cheese mixture. Immediately fold in whipped topping. Refrigerate at least 2 hours or freeze.

3. Combine all ingredients for glaze and bring to a boil; cook for 2 minutes. Brush cheesecake with glaze and serve.

Cheesecake Base:
3 tablespoons unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 teaspoon baking powder
1/8 teaspoon salt

Lemon Glaze:
1/3 cup water
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
2/3 cup apple jelly
A drop yellow food coloring

Recipe Directions
Special equipment: 1 (3-inch) 9-inch springform pan; a 10 by 15-inch jelly-roll pan

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.

To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.

Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.

To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth.

Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.

To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.

Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.

To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.

Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.

To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.

Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
1 cup sugar
3/4 cup water
1 1/2 pounds cream cheese, at room temperature
1 cup sour cream
1/4 cup fresh lime juice
1/4 cup premium tequila
1/4 cup Grand Marnier or triple sec
2 teaspoons finely grated lime zest
1/4 teaspoon salt
Pretzel Crust, recipe follows
Thin lime zest strips or curls, garnish
Thin lime slices, bottom halves dipped in sugar

Recipe Directions
In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In a large bowl, beat the cream cheese until smooth. Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine. Add the dissolved gelatin mixture and mix well. Pour into the prepared crust and chill until very firm, 3 to 4 hours.

To serve, remove the outer ring from the springform pan. Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.

Cut with a thin, sharp knife dipped in hot water and serve.

Pretzel Crust:
1 1/4 cups crushed pretzels
2 tablespoons sugar
1/4 cup melted butter

Preheat oven to 375 degrees F.

In a food processor, pulse the pretzels to make 3/4 cup of crumbs. Add the sugar and pulse to combine. Add the butter and mix well.

Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides. Bake until set, about 6 minutes. Remove from the oven and let cool on a wire rack.

Yield: 1 (9-inch) crust