Double Cherry Cheesecake

• 40 ounces light cherry pie filling
• 9 sheets chocolate graham crackers
• 1 12 cups sugar, plus
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 32 ounces reduced-fat cream cheese, softened
• 1 cup reduced-fat sour cream
• 1 cup refrigerated liquid egg substitute
• 3 tablespoons cornstarch
• 14 teaspoon almond extract

1. Preheat oven to 300.
2. Coat 8" springform pan with cooking spray.
3. Drain 1 can pie filling; reserve cherries, discarding liquid (or save for another use).
4. Grind graham crackers with 2 tablespoons sugar until fine crumbs form.
5. Stir in butter and 2 tablespoons water; press onto bottom of pan.
6. On medium-high speed, beat cream cheese and remaining 1 1/2 cups sugar until smooth, 2 minutes.
7. Add sour cream, egg substitute, cornstarch, extract and reserved cherries; beat until mixture is fluffy, 2-3 minutes.
8. Pour into crust.
9. Bake 1 hour, 15 minutes or until center jiggles slightly.
10. Turn off oven.
11. Let cheesecake stand in oven with door closed 1 hour.
12. Run knife around cake edge to loosen.
13. Cool on rack.
14. Refrigerate overnight.
15. Remove side of pan.
16. Top with remaining pie filling.

light cherry pie filling, crackers, sugar, sugar, butter, cream cheese, sour cream, egg substitute, cornstarch, almond

Taken from www.food.com/recipe/double-cherry-cheesecake-366430 (may not work)