My EXTREMELY Late Recipe

I know that it is way past Monday, but I still wanted to post my recipe for the week. This recipe is fast, easy and very tasty....and even has a little bit less fat than the regular stuff! Can't beat that right?

Low Fat Lemon Cheesecake

2 graham cracker crusts (make your own or just buy the pre-made ones)
3 packages (8 oz) Neufchatel cream cheese
1 cup sugar
1 cup egg product (like Egg Beaters, or you can use real eggs, probably about 3)
8 oz. low fat lemon yogurt
2 tsp. vanilla
1 tsp. grated lemon peel.

Beat cream cheese until smooth, add remaining ingredients and beat until smooth. Pour mixture into prepared crusts. Bake at 350 degrees for 50-60 minutes or until center is almost set. (Put a glass pan of water on the bottom rack during baking to minimize cracking on the tops of the cheesecakes.) Cool completely (about 1-2 hours). Refrigerate 3-4 hours or overnight before serving.