For crust:

Preheat oven to 350° F.

Spray 9" spring form pan with non-stick cooking spray. Place 9" 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° F for 10 minutes. Remove and set aside to cool.

For filling:

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.