Sour Cream Cheesecake (7 PTS)

Preheat oven to 350º. To prepare the crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350` for 10 minutes, and cool the crust on a wire rack. To prepare filling, combine cottage cheese, 11/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended. Pour the cheese mixture into the prepared crust, and bake at 350` for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450`. To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450` for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.

Yield: 12 servings (serving size: 1 slice).

CALORIES 300 (29% from fat); FAT 9.6g (sat 5.5g, mono 2.9g, poly 0.6g);

PROTEIN 11.8g; CARB 38.9g; FIBER .40g; CHOL 83mg; IRON .70mg; SODIUM 508mg;

CALC 128mg Cooking Light Shared by: Randi, WeightWatchersRecipes MC Formatted by Mary [mnmpoms@ponyexpress.net]