Low-Fat Strawberry Cheesecake

1/2 cup graham cracker crumbs
1 T. lite margarine, melted
1 cup low fat or fat free cottage cheese
1/4 cup (1% ) milk or skim milk
2 pkgs. (8 oz. each) lite or fat free cream cheese, softened to room temperature
3/4 cup sugar or Splenda®
1 tsp. vanilla
2 T. flour
1/2 tsp. grated lemon peel
3 eggs or an equivalent amount of egg substitute
topping
1/4 cup lite or fat free sour cream
2 tsp. (1% ) milk or skim milk
1 tsp. sugar or Splenda®
1/4 tsp. vanilla
1 cup sliced fresh strawberries

Preparation -
Using a fork, mix the graham cracker crumbs and melted margarine together. Press the mixture on the bottom of an 8" springform pan; set aside. In a food processor, mix the cottage cheese and milk together. Add the softened cream cheese, sugar or Splenda®, vanilla, flour, and grated lemon peel. Process until smooth and creamy. Add the egg or egg substitute and process just until blended. Pour the mixture into the springform pan. Bake in a preheated oven at 375º for 35 to 40 minutes or until the cheesecake filling is set. Remove from the oven, place the pan on a wire rack to cool for about 15 minutes, then run a long thin knife around the edge of the cheesecake to release it from the sides or the pan. Let cool on the wire rack for about 30 more minutes, then remove the outside of the springform pan, leaving the bottom of the pan under the cheesecake. Let stand at room temperature to cool completely. Place the cooled cheesecake in the refrigerator to chill for at least 4 hours.

Prepare the topping just before serving -
Combine the sour cream, milk, sugar or Splenda®, and vanilla. Mix until well blended. Spread the mixture over the cheesecake. Spoon the sliced fresh strawberries on top.