Light Guava Cheesecake

• 9 graham crackers
• 2 tablespoons butter
• 2 tablespoons water
• 24 ounces fat free cream cheese
• 8 ounces neufchatel cheese
• 6 ounces fat free Greek yogurt
• 2 tablespoons all-purpose flour
• 2 eggs
• 3 egg whites
• 1 teaspoon vanilla extract
• 34 cup stevia, sugar blend
• 14 cup frozen guava
• 14 cup water
• 14 cup stevia, sugar blend
• 1 teaspoon cornstarch

1. Crush Graham Crackers in a Ziploc bag.
2. Add butter/water mixture into the Ziploc and mix until moistened.
3. Place and spread into a thin layer in spring foam pan.
4. Bake at 325 for 10 minutes.
5. Meanwhile, blend the cheese and sugar blend until smooth.
6. Add yogurt, flour, eggs, and extract.
7. Blend until well mixed.
8. Once the crust has cooled for at least 10 minutes, pour the cheesecake mixture into the pan.
9. Bake at 325 degrees for about 80 minutes, or until the top of cheesecake has set.
10. The center of the cheesecake should still wiggle a little bit to prevent over-baking.
11. Meanwhile, bring fruit topping, sugar and water/cornstarch blend to a boil in a small sauce pan.
12. Lower heat and simmer for 5 minutes until syrup has thickened.
13. Add syrup to cheesecake once both have been allowed to cool to room temperature.

graham crackers, butter, water, cream cheese, cheese, greek yogurt, flour, eggs, egg whites, vanilla, stevia, frozen guava, water, stevia, cornstarch

Taken from www.food.com/recipe/light-guava-cheesecake-525397 (may not work)