Categories: Pie-Cobbler- Cheesecake-Tarts

Ingredients

• 1 1/4 cup vanilla wafer crumbs
• 4 Tbsp. margarine, melted
• 1 tsp. Equal for Recipes (or 3 packets Equal sweetener)
• 2 pkg. (8oz. each)reduced-fat cream cheese, softened
• 1 pkg. (8oz.) fat-free cream cheese, softened
• 5 1/2 tsp. Equal (or 18 packets)
• 2eggs
• 2 egg whites
• 2 Tbsp. cornstarch
• 1 cup reduced-fat sour cream
• 1 tsp. vanilla

Directions

1. Mix vanilla wafer crumbs, margarine and 1 tsp. Equal in bottom of 9-inch spring form pan. Reserve 1 Tbsp. of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up sides of pan.
2. Bake in preheated 350 degree oven until crust is lightly browned; about 8 minutes. Cool on wire rack.
3. Beat cream cheese and 5 1/2 tsp. Equal in large bowl until fluffy; beats in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust.
4. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300 degrees oven just until set in the center, 45 to 60 minutes.
5. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.

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