Crust:
• 1 cup graham cracker crumbs
• 1/4 teaspoon ground cinnamon
• 1 tablespoon Stevia Extract In The Raw™ Cup For Cup
• 2 tablespoons unsalted butter (or soy margarine), melted

Cheesecake Filling:
• 1 (.25 ounce) envelope unflavored gelatin
• 1/2 cup heavy whipping cream
• 1 (16 ounce) package silken soft tofu, well drained
• 1 cup partially skimmed milk ricotta cheese
• 1/2 cup fat-free half and half
• 1/2 cup Stevia Extract In The Raw™ Cup For Cup
• 1 teaspoon vanilla extract
• 4 large strawberries
• 1 tablespoon Stevia Extract In The Raw™ Cup For Cup

Crust: Preheat oven to 350 degrees F.

Spray 9-inch spring form pan with non-stick cooking spray. Place 9-inch cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.

Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350 degrees F for 10 minutes. Remove and set aside to cool.

Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia Extract In The Raw and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia Extract In The Raw.

Slowly add strawberry coulis to top of cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 cup lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 ounces frozen green peas
• 1 tablespoon chicken stock
• salt and pepper to taste

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

• 2 tablespoons butter
• 2 medium shallots, finely chopped
• 2 cups water
• 3 cups fresh shelled green peas
• salt and pepper to taste
• 3 tablespoons whipping cream (optional)

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.

Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.