CRUST:
1-1/4 cups graham cracker crumbs
1 tablespoon unsalted butter, melted
2 tablespoons canola oil
2 tablespoons honey
1 tablespoon water

FILLING:
1 cup reduced-fat sour cream
1/2 cup mascarpone cheese
1/2 cup nonfat yogurt cheese
1 14-oz can nonfat sweetened condensed skimmed milk
1/3 cup Key lime juice

GARNISH:
1 lime, sliced

Spray 9-inch pie plate with nonstick cooking spray.

In food processor, combine graham cracker crumbs, butter, oil, honey and water; pulse until crumbs are moistened and hold together well. Add additional water, if needed. Press mixture gently into bottom and up sides of plate. Cover; refrigerate at least 2 hours.

For filling: In large bowl, combine sour cream, mascarpone cheese, nonfat yogurt cheese, milk and lime juice; beat at medium speed until well combined and smooth. Pour mixture into chilled crust; smooth top with spatula. Refrigerate 2 hours. Garnish with fresh lime slices. 8 servings.