Cherry Cheesecake Made Over

• 2 chocolate graham crackers, crushed
• 2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 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 drained canned pitted tart cherries in water with 1/3 cup liquid reserved, divided
• 2 tsp. MINUTE 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 Neufchatel, yogurt, 2 Tbsp.
5. sugar, flour and vanilla; process until blended.
6. Add whole egg and egg whites, 1 at a time, pulsing after each just until blended.
7. Pour into springform pan.
8. Bake 40 to 45 min.
9. or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.
12. Meanwhile, bring reserved cherry liquid, tapioca and remaining sugar to boil in large saucepan on medium-high heat, stirring constantly.
13. Simmer on medium-low heat 2 min.
14. or until thickened, stirring constantly.
15. Remove from heat.
16. Gently stir in cherries.
17. Cool, then refrigerate until ready to use.
18. Spoon cherry sauce over cheesecake just before serving.

crackers, s, cheese, nonfat yogurt, sugar, flour, vanilla, egg, egg whites, cherries, tapioca

Taken from www.kraftrecipes.com/recipes/cherry-cheesecake-made-over-122828.aspx (may not work)