MAPLE-PECAN CHEESECAKE You can mix the crust ingredients in a springform pan, then press to form the crust. CRUST: 2/3 cup graham cracker crumbs (about 2 cookie sheets) 2 tablespoons sugar 1 tablespoon butter or stick margarine, melted 1/2 teaspoon ground cinnamon Cooking spray FILLING: 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 2 (8-ounce) blocks fat-free cream cheese, softened 2 tablespoons cornstarch 1/4 teaspoon salt 1 1/4 cups maple syrup 3 large egg whites 1/4 cup chopped pecans, toasted 1 pecan half (optional) Mint sprig (optional)

Preheat oven to 400°F.

To prepare crust, combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into the bottom of an 8-inch springform pan coated with cooking spray. Bake at 400°F for 8 minutes. Cool on a wire rack.

To prepare filling, combine cheeses, cornstarch, and salt in a large bowl; beat with a mixer at high speed until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well-blended.

Preheat oven to 525°F.

Pour half of cheese mixture into prepared pan; sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525°F for 7 minutes. Reduce oven temperature to 250°F (do not remove cheesecake from oven); bake 40 minutes or until almost set. (Cheesecake is done when center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill. Garnish with pecan half and mint, if desired.

Serves 12. 

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