Classic Cheesecake(Light)

• 2/3 c. graham cracker crumbs
• 2 Tbsp. light corn oil spread
• 1/4 tsp. ground cinnamon
• 3 (8 oz.) pkg. light cream cheese
• 16 oz. light sour cream
• 1 1/2 c. sugar
• 1/2 c. egg substitute
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 tsp. ground ginger

1. Combine margarine, graham crumbs and cinnamon and press on bottom of 9-inch spring-form pan and set aside.
2. Mix at medium speed the cream cheese until smooth.
3. At low speed, mix in slowly sour cream, sugar, egg substitute, vanilla, salt and ginger until blended.
4. Pour over graham crust and bake 45 to 50 minutes; center of cheesecake may be loose.
5. Cool in pan or on wire rack. Refrigerate at least 6 hours before serving.

graham cracker crumbs, light corn oil spread, ground cinnamon, light cream cheese, light sour cream, sugar, egg substitute, vanilla, salt, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656844 (may not work)