Ingredients
1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers)2 tablespoons butter, melted1 teaspoon plus 1-1/4 cups sugar, divided2 packages (8 ounces each) reduced-fat cream cheese1 package (8 ounces) fat-free cream cheese1 cup reduced-fat sour cream2 tablespoons cornstarch1 teaspoon vanilla extract2 large eggs, lightly beaten2 large egg whites, lightly beaten1 cup sliced fresh strawberries
Preparation
Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet.
Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with strawberries.
