Cherry Cheesecake

• cooking spray
• 34 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 23 cup sugar
• 13 cup all-purpose flour
• 1 tbps. cornstarch
• 1 teaspoon vanilla extract
• 1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
• 1 (8 ounce) container fat free cream cheese
• 2 large eggs
• 12 cup nonfat milk
• 13 cup nonfat sour cream
• 3 large egg whites
• 14 cup sugar
• 1 (20 ounce) can light cherry pie filling

1. Preheat oven to 300F.
2. Coat a 9-inch sprinform pan with cooking spray.
3. Combine crumbs, 2 tablespoons sugar, and butter.
4. Firmly press crumb mixture into bottom and 2-inches up sides of pan.
5. Combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth.
6. Add milk and sour cream to cheese mixture; beat until smooth.
7. Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form.
8. Gradually add 1/4 cup sugar, 1 tablespoons at a time, beating untl stiff peaks form using clean, dry beaters.
9. Gently fold egg white mixture into cheese mixtue.
10. Pour into prepared pan.
11. Bake at 300F for 55 minutes or until almost set.
12. Remove from oven and cool completely on a wire rack; cover and chill 8 hours.
13. Top with pie filling.

cooking spray, graham cracker crumbs, sugar, butter, sugar, flour, tbps, vanilla, cream cheese, cream cheese, eggs, nonfat milk, nonfat sour cream, egg whites, sugar, light cherry pie filling

Taken from www.food.com/recipe/cherry-cheesecake-420230 (may not work)