Low Fat Cherry Cheesecake

• 1 12 cups chocolate graham cracker crumbs
• 2 tablespoons sugar substitute
• 2 tablespoons butter, melted
• 32 ounces fat free cream cheese, softened
• 1 cup egg substitute
• 1 12 cups sugar substitute
• 8 ounces fat free sour cream
• 2 tablespoons cornstarch
• 12 teaspoon almond extract
• 1 (21 ounce) can no-sugar-added cherry pie filling

1. Place racks in center and lower part of oven.
2. Place roasting pan on lower rack and fill halfway with water.
3. Preheat oven to 325F.
4. Coat 9" springform pan with spray.
5. Place crushed graham cracker crumbs in bowl and mix with 2 T sugar substitute.
6. Stir in butter and 2 T water.
7. Press into bottom of pan.
8. On medium speed, beat softened cream cheese and remaining 1 1/2 cups sugar substitute until creamy.
9. Add all other ingredients except for pie filling.
10. Pour into crust.
11. Bake on center oven rack for 1 hour and 20 minutes or until center is still slightly uncooked.
12. (mixture will not be done throughout).
13. Turn off oven and let cheesecake stay in oven for another hour with door closed.
14. Remove from oven and run knife around edge.
15. Cool on wire rack overnight.
16. Top with pie filling before serving.

graham cracker crumbs, sugar substitute, butter, cream cheese, egg substitute, sugar substitute, sour cream, cornstarch, almond, cherry pie filling

Taken from www.food.com/recipe/low-fat-cherry-cheesecake-200030 (may not work)