Here's a recipe I made for 4th of July that turned out perfectly! Cheesecake: 6 low-fat graham crackers (2 1/2 by 5 inches each) 1/3 cup whole almonds 1 1/4 cups sugar 4 tablespoons unsalted butter, melted 2 bars (8 ounces each) non-fat or reduced fat cream cheese, room temperature 1/2 cup non fat or reduced-fat sour cream 1 large egg 1/2 teaspoon pure vanilla extract Pinch salt Topping: 1 1/2 pints (3 cups) blueberries 3/4 cup sugar 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 tablespoon cornstarch Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes. Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely. Combine all topping ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days). Assemble tart: Spread cooled blueberry mixture over tart. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving. This was so good and not as bad for you as a full-fat cheesecake. Both recipes are Martha Stewart, and the photo is my own.