Peach Melba Cheesecake

• 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
• 1/3 cup butter, melted
• 1 large egg white, beaten
• 3 packages (8 ounces each) reduced-fat cream cheese
• 1 cup sugar
• 1 cup sour cream
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup egg substitute
• 1 cup frozen unsweetened sliced peaches, thawed and chopped
• 1/2 cup raspberry preserves, warmed
• Optional garnish: Fresh raspberries and additional peaches and sugar

1. In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a
3. .
4. Bake at 325u0b0 for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.

cookies, butter, egg white, cream cheese, sugar, sour cream, allpurpose, vanilla, egg substitute, peaches, raspberry preserves, fresh raspberries

Taken from www.tasteofhome.com/recipes/peach-melba-cheesecake/ (may not work)