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Heat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray. Sprinkle bottom with crumbs. Refrigerate. In large bowl, beat cream cheese spread until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit; beat until smooth. Pour into crumb-coated pan. Bake at 350°F. for 50 to 60 minutes or until edges are set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate 6 hours or overnight. Just before serving, top with fruit. Store in refrigerator. 16 servings. FOOD PROCESSOR DIRECTIONS: To prepare filling, place cream cheese spread in food processor bowl with metal blade. Cover, process until smooth. Add remaining ingredients except fruit. Cover, process until mixture is smooth and creamy. Pour into crumb-coated pan; continue as directed. A 32-oz. carton of yogurt will make 1-3/4 to 2 cups of yogurt cheese, depending on the brand used. Nutrition information-serving size: 1/16th, calories 120, protein 7 g, carbohydrate 19 g, fat 1 g (11 % calories from fat), cholesterol 0 mg, sodium 105 mg, dess 110

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