No Bake Butterscotch And Cream Cheesecake (Low Fat) - cooking recipe

Ingredients

Crust
1 1/2 cups crumbled low-fat graham crackers
1/4 cup light margarine, softened
3 tablespoons granulated sugar (or Splenda)
Filling
16 ounces fat free cream cheese, softened
3/4 cup granulated sugar (or Splenda)
1/2 cup Cool Whip Free, thawed
1/4 cup plain fat-free yogurt
1/4 cup nonfat sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon bottled lemon juice
1 tablespoon unflavored gelatin
1/4 cup water
1/4 cup butterscotch topping (fat free-sugar free is ok)

Preparation

CRUST:
Combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9\" pie pan.
Chill one hour, or until firm.
Or, bake in a 350 oven for ten minutes or until lightly browned.
Cool on rack before filling.
FILLING:
Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
Mix until smooth.
In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
Fold into cream cheese mixture.
Divide batter in half.
Fold butterscotch topping into one half and leave the other one plain.
Pour butterscotch batter into a prepared 8\" pie crust.
Spoon plain batter over top.
Cover and refrigerate for two hours, or until set.
Cut into wedges and serve.