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White Chocolate Cheesecake

1 1/2 lbs light cream cheese
2 cups non-fat plain yogurt
1/2 cup sucant
8 oz white chocolate chips
2 tsp vanilla
1 lemon zest

Melt the white chocolate in a double boiler. At the same time mix
the cream cheese, yogurt, sucant and vanilla. Add the melted chips,
lemon zest and beat well for 5 min. Pour into graham cracker crust
and bake @ 350 till firm (45m to 1 hr) chill before serving.

The recipie originally called for sour cream instead of yogurt and
apricot brandy instead of lemon zest and poundcake crumbs instead
of graham crackers. I like the yogurt better, never tried the
brandy and haven't found eggless poundcake. With the yogurt I've
noticed that the cake will be a little soupy when you take it out
of the oven.

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