Serving Size:   8


     1  cup graham crackers lowfat (about 10 sheets)
1 tablespoon melted butter
1/4 cup sugar
1 cup fat-free ricotta cheese
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
8 ounces light cream cheese
8 ounces fat-free cream cheese
9 tablespoons fat-free egg substitute
1 large egg white
1 cup sugar
3 tablespoons sugar
16 ounces fat-free sour cream



Preheat oven to 350°.
To prepare the crust, combine the first 3 ingredients in a bowl.  Firmly press down 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 the filling, combine the ricotta cheese, 1 1/2 tablespoons vanilla, salt and cream cheeses in a food processor and process 1 minute or until smooth.  Add the eggs and egg white, 1 at a time (1 tablespoon at a time for the egg substitute), 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 about 50 minutes or until the cheescake is almost set.    Remove the cheesecake from the oven and cool.  The ceesecake will sink in a bit after cooling.
Cover and chill for about 8 hours.

Remove the cheescake and prepare the topping.  Combine 3 tablespoons sugar and the rest of the ingredients.   Spread evenly over the cheesecake and serve.


  Serving Ideas : Serve with fresh berries on top of any sort

Notes :    This is simply divine!  You will never, ever know the difference!  

Per Serving:  Calories: 295.1;  Fat: 6.2g;  Protein: 12.8g;  Carbs: 49.9g;  Cholest: 25mg;  Sodium: 62518mg

Have a great day, and a wonderful life!!!!!!