Italian Cheesecake with Papaya Sauce

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1 teaspoon coconut extract
• Juice of 1/2 lime
• 2 ripe papayas, peeled and seeded
• 1 1/2 teaspoons vanilla extract
• 1/2 cup plain low-fat yogurt
• 1 cup part-skim ricotta cheese
• 2 8-ounce packages imitation cream cheese
• 1 teaspoon grated orange rind
• 1 teaspoon orange liqueur
• 1 tablespoon orange juice
• 2 eggs, separated
• 1/2 plus 1/3 cups low-fat milk
• 1/4 cup sugar
• 5 packets (1 1/2 teaspoons) Sweet 'N Low zero calorie sweetener, divided
• 1 envelope unflavored gelatin
• 1 fresh peach, peeled and sliced
• 1/4 cup margarine, melted
• 4 mint leaves, finely chopped

Preparation

In bowl, combine graham cracker crumbs and margarine; press into bottom of 8-inch spring form pan. Chill about 30 minutes. Arrange peach slices in crust. Meanwhile in saucepan, combine gelatin, 2 packets Sweet 'N Low and sugar. Stir in 1/2 cup milk, egg yolks, orange juice, liqueur and rind. Cook and stir over low heat until thickened; cool about 30 minutes. In bowl, beat cream cheese; mix in ricotta, yogurt and vanilla extract. Gradually add orange mixture. In another bowl, beat egg whites until stiff. Gently fold into cheese mixture. Pour over peach slices arranged in crumb crust; chill 4-5 hours. In blender, puree papaya, 1/3 cup milk, lime juice, 3 packets Sweet 'N Low and coconut extract. Add chopped mint; chill about 1 hour. Serve sauce with cheesecake.