Limelight Cheesecake

Heat honey and 1 tablespoon water in a small saucepan over low heat until just warm, then stir in graham cracker crumbs until combined.

Press the honey-graham mixture firmly into the bottom of a 7-inch springform pan to form an even crust, then refrigerate while preparing the filling.

Sprinkle unflavored gelatin over 1/4 cup water in a small bowl and let sit for 2 minutes to bloom, then place the bowl over a pot of simmering water to dissolve the gelatin completely.

Pour evaporated skim milk into a blender, add the fat-free cream cheese, lime juice, and lime rind, then blend on high speed until smooth and creamy.

Add the dissolved gelatin to the blender along with skim milk, green food color, and sweetener, then blend until fully combined and uniform in color.

Pour the lime filling over the chilled crust, spreading evenly with a spatula.

Refrigerate the cheesecake for at least 3 hours or until the filling is set and firm to the touch.

Run a thin knife around the edges of the pan to loosen the cheesecake, then release the springform and slice into 4 equal portions to serve.