Ingredients

Lemon custard (recipe follows)
Sesame crumb crust (recipe follows)
Two 8-ounce packages fat-free cream cheese, softened
8-ounce package reduced-fat cream cheese, softened
1/2 cup sugar
1/2 cup fat-free sour cream
1/4 teaspoon salt
1 tablespoons grated lemon rind
Sesame seeds, as garnish

Make lemon custard and chill.
Make sesame crumb crust, pressing mixture evenly on bottom and 1/2-inch up side of 10-inch springform pan. Bake at 350 F until browned, about 8 minutes.
Beat cream cheese until fluffy in large bowl; beat in sugar, sour cream and salt. Beat in chilled lemon custard.
Spoon filling into crust, spreading evenly. Sprinkle with lemon rind and sesame seeds. Refrigerate until set, about 4 hours. Makes 12 servings.
Nutrition information per serving: 272 cal., 9 g fat (3.4 g saturated fat), 47.2 g chol., 498 mg sodium, 11 g pro., 36.2 g carbo.

Lemon Custard

1/2 cup sugar
2 tablespoons cornstarch
1/3 cup lemon juice
2 eggs
1 tablespoon grated lemon rind
Mix sugar and cornstarch in small saucepan; whisk in lemon juice. Whisk over medium heat until mixture boils and thickens, about 1 minute.
Whisk about 1/2 of the lemon mixture into eggs; whisk egg mixture into lemon mixture. Whisk in lemon rind. Cook over low heat, whisking constantly, 1 to 2 minutes. Cool; refrigerate until chilled, 1 to 2 hours. Makes about 2/3 cup.

Sesame Crumb Crust

1 1/4 cups dry bread crumbs, or vanilla wafer crumbs
3 to 4 tablespoons toasted sesame seeds
2 tablespoons sugar
1/4 teaspoon ground cinnamon
3 to 4 tablespoons margarine, melted
1 to 2 tablespoons honey, or light corn syrup

Directions

Combine all ingredients, adding enough honey for ingredients to stick together. Makes one 9-inch crust.