No Bake Lemon Cheesecake

1 cup (approximately) 12) graham crackers, chopped
2 tablespoons fat-free margarine*
1/2 cup boiling water
1 package (3 ounces) lemon gelatin
1 package (3 ounces) light cream cheese, softened
1 lemon
2 cups (16 ounces) non-fat sour cream
1 package (8 ounces) light frozen whipped topping, thawed
Strawberries for garnish

Coarsely chop graham crackers. Combine with margarine a bowl. Press crumb mixture into bottom of springform pan. Mix boiling water and gelatin dessert powder until gelatin is dissolved. Cut cream cheese into cubes. Add to hot gelatin. Whisk until dissolved.

Zest 1 teaspoon lemon rind. Set aside. Juice lemon to get approximately 3 tablespoons of juice. Combine lemon mixture, lemon zest, lemon juice and sour cream with 10-inches Whisk in a bowl. Fold in whipped topping. Pour into crust.

Chill until set, about 30 minutes. Slice strawberries. Arrange on top of cheesecake.

Yield: 12 serving