Ingredients for 8 servings:
1. 2 cups plain fat-free yogurt
2. 8 ounces fat free cream cheese
3. 1/2 cup sugar substitute (I use Splenda)
4. 1 (1 ounce) package sugar free fat free instant pudding mix (cheesecake flavor)

Directions:
1. 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
2. After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
3. Stir in the sugar substitute.
4. Add in the instant pudding, and mix well.
5. Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
6. Pour in pie crust and refrigerate for an hour or until firm.