Cherry Swirled Cheesecake

• 1/4 cup graham cracker crumbs
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon grated orange rind (optional)
• 2 (8 ounce) packages light cream cheese
• 1 (14 ounce) can low fat sweetened condensed milk (NOT evaporated milk)
• 4 egg whites
• 1 egg
• 1/3 cup bottled lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup unsifted flour

1. Preheat oven to 300 degrees.
2. Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
3. In electric blender or food processor container, puree cherry pie fillng until smooth.
4. Add orange rind; set aside.
5. In a mixer bowl, beat cheese until fluffy.
6. Gradually beat in low fat sweetened condensed milk until smooth.
7. Add egg whites, egg, bottled lemon juice and vanilla; mix well.
8. Stir in flour.
9. Pour half of batter in prepared pan.
10. Spoon 1/2 cup cherry puree evenly over batter.
11. Top with remaining batter.
12. Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
13. Reserve remaining puree.
14. Bake 60 to 65 minutes or until center is set.
15. Cool.
16. Chill.
17. Serve with remaining puree if desired.
18. Refrigerate leftovers.

graham cracker crumbs, cherry pie filling, orange rind, light cream cheese, condensed milk, egg whites, egg, lemon juice, vanilla, flour

Taken from www.food.com/recipe/cherry-swirled-cheesecake-92542 (may not work)