Light Lemon Cheesecake

Light Lemon Cheesecake    ***          Crust          1½  Cups of Granola         3     Tablespoons Brown Sugar         1     Teaspoon Lemon Zest           3     Tablespoons Butter         *          Combine granola, brown sugar, and lemon zest and process until fine. Add butter.                   Press into a 9 inch tart pan. Bake crust at 350 degrees for 10 minutes.                Filling         ¾    Cup Lemon Yogurt         1 ½ Cup Soft  Low Fat Cream Cheese         2     Teaspoons Corn Starch         1     Teaspoon Vanilla         3     Eggs         ½    Cup Sugar 2           Teaspoons Lemon Zest Whipping Cream *         Puree yogurt, cheese, cornstarch and vanilla. Add eggs, sugar and lemon zest.             Process until smooth. Pour into curst and bake until set. 30 to 40 minutes.         Cool on wire rack and then refrigerate until chilled, approximately 2 hours.         Top with whipped cream.