Low-Fat Lemon Cheesecake

Preparation : Heat oven to 350 degrees. Coat a 9-inch springform pan with vegetable spray and sprinkle bottom with graham cracker crumbs. Refrigerate. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan. Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.) Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours or overnight. Top with fruit just before serving.