New York Cheese Cake(Diabetic)

• 1 1/4 c. vanilla wafer crumbs
• 4 Tbsp. margarine, melted
• 1 tsp. Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp. Equal Spoonful
• 2 pkg. (8-oz. each) reduced-fat cream cheese, softened
• 1 pkg. (8-oz.) fat-free cream cheese, softened
• 5 1/2 tsp. Equal for Recipes or 18 packets Equal sweetener or 3/4 c. Equal Spoonful
• 2 eggs
• 2 egg whites
• 2 Tbsp. cornstarch
• 1 c. reduced-fat sour cream
• 1 tsp. vanilla
• 1 pint strawberries, sliced (optional)

1. Mix vanilla wafer crumbs, margarine and 1 tsp. Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp. Equal Spoonful in bottom of 9-inch spring form pan. Reserve 1 Tbsp. crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
2. Bake in preheated 350u0b0 oven until crust is lightly browned, about 8 minutes.
3. Cool on rack.
4. Beat cream cheese and 5 1/2 tsp. Equal for Recipes or 18 packets Equal sweetener or 3/4 c. Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300u0b0 oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. remove side of pan; place cheesecake on serving plate.

vanilla wafer crumbs, margarine, packets equal, cream cheese, cream cheese, packets equal, eggs, egg whites, cornstarch, sour cream, vanilla, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29998 (may not work)