Sour Cherry Cheesecake

• 1/4 cup Honey Maid Graham Crumbs
• 2 cups low fat cottage cheese
• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, cubed, softened
• 1/2 cup plain nonfat yogurt
• 3 Tbsp. sugar, divided
• 2 Tbsp. flour
• 1 tsp. vanilla
• 1 whole egg
• 2 egg whites
• 1 cup frozen sour cherries, thawed
• 1/4 cup water
• 2 tsp. Minit Tapioca

1. Heat oven to 325 degrees F.
2. Sprinkle graham crumbs onto bottom of 9-inch springform pan.
3. Process cottage cheese in food processor until smooth.
4. Add cream cheese spread, yogurt, 2 Tbsp.
5. sugar, flour and vanilla; process until blended.
6. Add whole egg then egg whites, pulsing after each addition just until blended.
7. Pour over crumbs in pan.
8. Bake 40 to 45 min.
9. or until centre is almost set.
10. Run knife around rim of pan to loosen cake; cool 1 hour before removing rim.
11. Refrigerate 4 hours.
12. Meanwhile, bring cherries, water, tapioca and remaining sugar to boil in large saucepan, stirring constantly; simmer on medium-low heat 2 min.
13. or until thickened, stirring constantly.
14. Refrigerate until ready to use.
15. Top cheesecake with cherry sauce just before serving.

honey, cottage cheese, cream cheese, nonfat yogurt, sugar, flour, vanilla, egg, egg whites, sour cherries, water, tapioca

Taken from www.kraftrecipes.com/recipes/sour-cherry-cheesecake-118940.aspx (may not work)