I made this cheesecake today, substituting crushed graham crackers for the crushed vanilla wafers, fat free cream cheese for the reduced fat variety, Splenda for the sugar, and plain fat free yogurt for the vanilla yogurt, (I added a splash more vanilla to make up for it). I served some to DH and his partner when they came by our house this afternoon for a break and they both enjoyed it. It had only cooled for 1 1/2 hours at that point and will be even better when it is totally chilled. Thanks for posting another great recipe Betsy!