New York Cheesecake

• 1 14 cups vanilla wafers, crushed
• 4 tablespoons butter, melted
• 3 packets Equal sugar substitute
• 3 (8 ounce) packages low-fat cream cheese, softened
• 18 packets Equal sugar substitute
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla
• 1 pint strawberries, sliced or 1 pint raspberries or 1 pint blueberries (optional)

1. Preheat oven to 325 degrees.
2. Mix vanilla wafers, butter and 3 packets of Equal in the bottom of a 9-inch spring form pan.
3. Reserve 1 tablespoon of crumb mixture; set aside.
4. Pat remaining mixture evenly on bottom and 1/2 way up the inside of the pan.
5. Bake until crust is lightly browned, about 8 minutes.
6. Cool.
7. Beat cream cheese and 18 packets of Equal until fluffy; beat in eggs, egg whites and cornstarch.
8. Mix in sour cream and vanilla until well blended.
9. Pour into crust.
10. Place cheesecake into oven.
11. Bake until just set in center, about 45-50 minutes.
12. Remove and sprinkle with reserved crumbs.
13. Cool completely.
14. Refrigerate 8 hours or overnight.
15. Remove side of pan.
16. Serve with fresh fruit.

vanilla wafers, butter, packets equal sugar substitute, cream cheese, packets equal sugar substitute, eggs, egg whites, cornstarch, sour cream, vanilla, strawberries

Taken from www.food.com/recipe/new-york-cheesecake-37980 (may not work)