Cherry Cheesecake

Ingredients

• Cooking spray
• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons reduced-calorie stick margarine, melted
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 (8-ounce) block 1/3-less-fat cream cheese (Neufchâtel)
• 1 (8-ounce) tub fat-free cream cheese
• 2 large eggs
• 1/2 cup fat-free milk
• 1/3 cup fat-free sour cream
• 3 large egg whites
• 1/4 cup sugar
• 1 (20-ounce) can light cherry pie filling

Preparation

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