Cheesecake With Cranberry-Maple Topping

• Topping:
• 1 cup maple syrup
• 2 (8-ounce) packages fresh cranberries
• Cheesecake:
• 15 gingersnaps
• 24 cinnamon graham crackers (6 full cracker sheets)
• 2 tablespoons butter, melted
• Cooking spray
• 1 1/4 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 4 large egg whites

1. To prepare topping, combine syrup and cranberries in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Cover and chill.
2. Preheat oven to 375u0b0.
3. To prepare the cheesecake, place the gingersnaps and graham crackers in a food processor, and process until fine crumbs measure 1 3/4 cups. Drizzle with butter, and pulse 2 times or until moist. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
4. Place sugar, vanilla, and cheeses in a large bowl. Beat with a mixer at high speed until smooth. Add egg whites, 1 at a time, beating well after each addition. Pour batter into prepared pan. Bake at 375u0b0 for 35 minutes or until cheesecake center barely moves when the pan is touched. Remove the cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Serve with topping.

topping, maple syrup, fresh cranberries, gingersnaps, crackers, butter, cooking spray, sugar, vanilla, cream cheese, cream cheese, egg whites

Taken from www.myrecipes.com/recipe/cheesecake-with-cranberry-maple-topping (may not work)