Stevia Strawberry Swirl Cheesecake

Crust

1. Preheat oven to 350F degrees.
    
2. 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.
    
3. In small bowl combine graham cracker crumbs, cinnamon, the 3 packets Stevia Extract In The Raw, and the melted butter or soy margarine; blend well.
    
4. 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.

Filling

1. Heat whipping cream to boiling. Remove from heat and stir in gelatin powder.
    
2. Let stand about 5 minutes or until gelatin is dissolved.
    
3. In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta, half and half, gelatin mixture, 14 packets of Stevia Extract In The Raw and vanilla. Blend well.
    
4. Pour mixture into cooled graham cracker crust. Set aside.
    
5. Using blender or food processor, blend the strawberries until liquefied.
    
6. Strain the strawberry liquid and stir in remaining two packets of Stevia Extract In The Raw.
    
7. Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.