Double Cherry Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 40 ounces light cherry pie filling
• 9 sheets chocolate graham crackers
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 32 ounces reduced-fat cream cheese, softened
• 1 cup reduced-fat sour cream
• 1 cup refrigerated liquid egg substitute
• 3 tablespoons cornstarch
• 1/4 teaspoon almond extract

Recipe

• 1 preheat oven to 300. coat 8" springform pan with cooking spray. drain 1 can pie filling; reserve cherries, discarding liquid (or save for another use). grind graham crackers with 2 tablespoons sugar until fine crumbs form. stir in butter and 2 tablespoons water; press onto bottom of pan.
• 2 on medium-high speed, beat cream cheese and remaining 1 1/2 cups sugar until smooth, 2 minutes. add sour cream, egg substitute, cornstarch, extract and reserved cherries; beat until mixture is fluffy, 2-3 minutes.
• 3 pour into crust. bake 1 hour, 15 minutes or until center jiggles slightly. turn off oven. let cheesecake stand in oven with door closed 1 hour. run knife around cake edge to loosen. cool on rack. refrigerate overnight. remove side of pan. top with remaining pie filling.