Cookies and Cream Cheesecake

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/2 cup Land o' Lakes no-fat sour cream
• 1/4 cup Fleischmann's fat-free spread (squeeze bottle)
• 1/4 cup water
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 cup Egg Beaters
• 9 Snackwell's devil's food fat-free cookies
• low-fat sandwich cookies *
• 1/2 to 3/4 cup Mrs. Richardson's fat-free fudge topping
• 1 packet Sweet 'n' Low
• 6 tbsp. Philadelphia Free fat-free cream cheese
• 2 tbsp. powdered sugar
• 3 tbsp. Land o' Lakes no-fat sour cream
• 1 tsp. vanilla
• 1/2 cup Light Cool Whip*

1. Cake: Turn the oven on and heat to 350F.
2. Spray a round 9-inch pan with I Can't Believe It's Not Butter!
3. spray.
4. Beat all of the cheese cake ingredients together in a medium-sized bowl (except the cookies), on low speed for 30 seconds, scraping the bowl with a spatula occasionally.
5. Chop the cookies and stir into batter (reserving two tbsp.
6. for the top).
7. Pour into the pan.
8. Bake 30-35 minutes or until cake springs back when lightly touched in center.
9. Cool on a wire rack.
10. After completely cooled, spread Mrs. Richardson's Fat-Free Fudge Topping (mixed with 1 packet Sweet 'n' Low) over cake.
11. Sweet Cream Topping: Beat the cream cheese and sugar together.
12. Add sour cream and vanilla, beating until smooth.
13. Fold in 1/2 cup Light Cool Whip.
14. Spread over fudge topping.
15. Sprinkle 2 Tbsp.
16. cookie crumbs on top of cheesecake.

flour, sugar, sour cream, water, baking soda, baking powder, egg beaters, cookies, lowfat sandwich cookies, richardsons, packet, philadelphia, powdered sugar, sour cream, vanilla

Taken from www.foodgeeks.com/recipes/3621 (may not work)