• Preheat oven to 350°F
• In a medium-sized mixing bowl, combine the graham crumbs, canola oil, and 1 tbsp Splenda. Mix thoroughly until sticky.
• Spray the bottom and sides of an 8 by 8 inch baking dish with a nonstick cooking spray.
• Spread the crumb mixture into the bottom of the baking dish.
• Bake for 10 minutes at 350°F
• Let crust cool, while preparing the filling

Filling

• In a medium-sized mixing bowl, add cream cheese and beat on low speed for about one minute
• Add the yogurt, egg, egg white, Splenda, and mix on low speed until thoroughly mixed
• Add the vanilla and mix for another minute. The filling should be creamy.
• Pour the filling over the cooled crust and spread evenly in the pan.
• Bake in 350°F oven for 25 minutes or until firm. The top should not be brown.
• Let sit until cooled slightly and then refrigerate for at least 2 hours

Strawberry Topping and sauce

• Thinly slice strawberries.
• In a small saucepan, add strawberries and Walden Farms strawberry syrup. Heat until it starts to simmer and remove from the heat. and let cool slightly.
• When cheesecake has chilled completely,, cut into 2 inch squares
• Using an offset spatula, place a square on a dessert plate and spoon on some of the strawberries and drizzle with sauce.