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Lemony Cheesecake With Raspberry Topping

32 ounces vanilla low-fat yogurt, (1 carton)
Vegetable cooking spray
1 cup low-fat granola cereal, (without raisins)
1 tablespoon stick margarine, melted
1 cup nonfat sour cream
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
8 ounces Neufchatel cheese, (1 package)
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
2 eggs
2 egg whites
3/4 cup low-fat sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 egg white
10 ounces frozen raspberries in light syrup, (1 package) thawed

Place a colander in a 2-quart glass measure or medium bowl. Line
colander with 4 layers of cheesecloth, allowing cheesecloth to
extend over edge of bowl. Spoon the yogurt into colander. Cover
loosely with plastic wrap, and refrigerate for 12 hours. Spoon
yogurt cheese into a large bowl, and set aside; discard liquid.
Coat bottom of 9-inch springform pan with cooking spray. Combine
granola and margarine; stir well. Press mixture into bottom of pan.
Bake at 325 degrees for 20 minutes, and let cool on a wire rack.
Add nonfat sour cream and next 4 ingredients (sour cream through
Neufchatel cheese) to the yogurt cheese, and beat at medium speed
of a mixer until smooth. Add the grated lemon rind, lemon juice,
1-1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat
well. Spoon the cheese mixture into prepared pan. Bake at 325
degrees for 1 hour; remove from oven.

Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla,
and 1 egg white; stir well. Spread sour cream mixture evenly over
cheesecake, and return to oven; bake an additional 15 minutes. Turn
off oven, and let cheesecake stand in closed oven for 1 hour. Remove
cheesecake from oven; cover and chill at least 8 hours. Yield: 12
servings (serving size: 1 wedge and 4 teaspoons raspberry topping).

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