SOUR CREAM CHEESECAKE Fresh fruit isn't necessary but is a beautiful addition. CRUST 1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets) 1/4 cup sugar 2 tablespoons butter or stick margarine, melted Cooking spray FILLING 1 cup 2% low-fat cottage cheese 1 1/2 tablespoons vanilla extract 1/2 teaspoon salt 1 (8-ounce) block 1/3-less-fat cream cheese 1 (8-ounce) block fat-free cream cheese 3 large eggs 1 large egg white 1 cup sugar TOPPING 3 tablespoons sugar 1 teaspoon vanilla extract 1 (8-ounce) carton low-fat sour cream 1 (8-ounce) carton fat-free sour cream

Preheat oven to 350°F.

To prepare crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350°F for 10 minutes, and cool on a wire rack.

To prepare filling, combine cottage cheese, 1 1/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth, scraping bowl once. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended.

Pour the cheese mixture into the prepared crust, and bake at 350°F for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from the oven, and let stand 10 minutes. Increase the oven temperature at 450°F.

To prepare the topping, combine 3 tablespoons sugar and the remaining ingredients. Spread topping evenly over the cheesecake. Bake cheesecake at 450°F for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours.

Serves 12.

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