46% calorie reduction from traditional recipe.
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter, melted
2 tablespoons Equal® Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal® Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce (optional)
Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 325°F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
Bake in preheated 325°F oven just until set in the center, 45 to 50 minutes. Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve with strawberries and Strawberry Sauce.
Makes 16 servings.
*May substitute 3 packets Equal® sweetener.
**May substitute 18 packets Equal® sweetener.
