New York Cheesecake - cooking recipe

Ingredients

1 1/4 c. vanilla wafer crumbs
4 tsp. margarine, melted
1 tsp. Equal for Recipes
2 8 oz. pkg. reduced fat cream cheese, softened
1 8 oz. pkg. fat-free cream cheese, softened
5 1/2 tsp. Equal for Recipes
2 eggs
2 egg whites
2 Tbsp. cornstarch
1 c. reduced-fat sour cream
1 tsp. vanilla
1 pint strawberries, sliced, or raspberries and blueberries

Preparation

Mix vanilla water crumbs, margarine and 1 tsp. Equal for Recipes in bottom of 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 350 degree oven until crust is lightly browned, about 8 minutes.
Cool on wire rack. Beat cream cheese and 5 1/2 tsp. Equal for Recipes 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 300 degree 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 fresh fruit and Strawberry Sauce, the recipe of which follows. Makes 16 servings.