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Sugar-Free Cheesecake

1-1/4 cups vanilla wafer crumbs
4 Tbsp. margarine, melted
1 tsp. Equal Measure or 3 packets Equal sweetener
2 packages (8 oz. each) reduced fat cream cheese, softened
1 package (8 oz.) fat-free cream cheese, softened
5-1/2 tsp. Equal Measure or 18 packets Equal sweetener
2 eggs
2 egg whites
2 Tbsp. cornstarch
1 cup reduced fat sour cream
1 tsp. vanilla
1 pint strawberries, sliced (optional)

Mix vanilla wafer crumbs, margarine, and 1 tsp. Equal Measure in
bottom of a 9-inch springform pan. Reserve 1 Tbsp. of crumb mixture.
Pat remaining mixture evenly on bottom and 1/2-inch up side of pan.
Bake in preheated 350F oven until crust is lightly browned, about
8 minutes. Cool on wire rack.

Beat cream cheese and 5-1/2 tsp. Equal Measure in a large bowl
until fluffy; beat in eggs, egg whites, and cornstarch. Mix in
sour cream and vanilla until well blended. Pour mixture into crust
in pan. Place cheesecake in roasting pan on oven rack; add 1-inch
hot water to the roasting pan. Bake in preheated 300F oven just
until set in the center, 45 to 60 minutes. Remove cheesecake from
roasting pan, sprinkle with reserved crumbs and return to oven.
Turn oven off and let cheesecake cool in oven with door ajar for
3 hours. Refrigerate 8 hours or overnight. Remove side of pan;
place cheesecake on serving plate. Serve with strawberries.


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