Dale, I found another one that I think would be good. It is in my "Diabetic-Living magazine.
Berry-Topped Cheesecake
1 1/2 cups small pretzel twists (2oz.; about 33)
2 Tblsp. sliced almonds, toasted
3 Tblsp. butter, melted
1 envelope unflavored gelatin
1 1/2 tubs (8oz.) light cream cheese, softened
1 carton (8oz.) light sour cream
1/4 cup powdered sugar
1/2 tsp. almond extract
1/2 of an 8 oz. container frozen light whipped topping, thawed
1 cup quartered or halved fresh strawberries
1 cup fresh or frozen blackberries or blueberries
Preheat oven to 350 degrees. For crust: In a food processor, process the prtzels and almonds until finely crushed. Add butter; cover and process until combined. Press mixture into the bottom of an 8 or 9 - inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool. For Filling: Place 1/3 cup water in a small sauce pan; sprinkle with gelatin (do not stir). Let stand 5 minutes to soften. Cook and stir over low heat until gelatine dissolves; set aside to cool slightly. In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer un til smooth. Add gelatin mixture; beat until combined. Fold in whipped topping. Spread half over the cooled crust, top with half of the berries. Spread the remaining cream cheese mixture over the berries. Cover and chill 4 to 24 hours or until set. Serve with the remaining berries.