Directions:

Preheat oven to 350 degrees F.

Spray 9- inch pie plate with cooking spray. Reserve 2 Tbsps graham cracker crumbs; set aside.

Coat bottom and sides of the pie plate with remaining graham cracker crumbs.

Place cottage cheese, cream cheese, eggs substitute, 1/2 cup sugar and vanilla in the blender on high until smooth. Pour into crust.

Bake 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes.

Combine yogurt, 3 Tbsps sugar and lemon juice until well blended. Spread over the top of the cheesecake. Sprinkle remaining 2 Tbsps graham cracker crumbs on top and bake for additional 5 minutes. Cool, cover and refrigerate for an additional 4 hours.

Serve with sliced strawberries.