Ingredients:
Crumb Crust 1 cup vanilla wafer crumbs 2 tablespoons pecans, finely chopped 2 tablespoons soy margarine, melted Filling 1 pound silken tofu 1 pound lowfat cream cheese 3/4 cup granulated sugar 1/4 cup all-purpose flour 1 tablespoon grated lemon peel 1 tablespoon vanilla 3 eggs 3 egg whites Chopped pecans, optional Frozen berries, thawed

Instructions:
Combine vanilla wafer crumbs, pecans and margarine; mix well. Press mixture into bottom of 9-inch springform pan. Bake at 375 degrees about 8 minutes or until golden brown. Cool on wire rack. In mixer bowl, beat tofu until smooth. Add cream cheese, sugar, flour, lemon peel and vanilla; mix until completely blended. Beat in eggs and whites, one at a time; mix well. Pour filling over crust. Bake for 50-60 minutes or until filling is set and edges of top are lightly browned. Cool on wire rack and refrigerate overnight to cool completely. Remove ring and press chopped pecans into sides of cheesecake, if desired. Cut into 12 portions, dipping knife blade in hot water between each slice. Serve 1-2 ounces berries over each portion. Nutrition information: 279 calories, 13.1 grams protein, 27.3 grams carbohydrates, 13 grams fat, 68 mg cholesterol, 272 mg sodium, 0.5 gram dietary fiber