Though this isn't really a low-fat dessert, it has less than half the calories and less than one-third the fat of the original.
Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 5 minutes. Remove form oven; set aside.
Beat cream cheesees at medium speed with an electric mixer until smooth.
Combine 1 cup sugar, flour, and salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.
Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
Bake at 300° for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.
Remove cheesecake from oven; cool in pan on wire rack 30 minutes.
Cover cheesecake, and chill 8 hours. Release sides of pan.
Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.
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