WHAT TIME IS THE DINNER????

Crust:

2 packages of graham crackers, crushed 1 stick of margarine, melted 1 teaspoon of cinnamon 1/4 cup of sugar or Splenda

Mix ingredients and pat into a 10" springform pan, bottom and sides. Chill for an hour. You may substitute graham crackers with vanilla wafers, chocolate wafers, or zwieback. Crushed nuts and toasted coconut are tasty additions also.

Filling: 3 Eight ounce packages of light cream cheese (Neufachtel), room temperature. Place the cream cheese in a bowl and beat until fluffy. In a separate bowl, beat 4 egg whites untils stiff, gradually adding 1 cup of sugar or Splenda and 1 teaspoon of vanilla. Add egg white mixture to the cream cheese mixture. Beat on low speed until smooth. Pour into the prepared crust and bake 25 minutes at 350 degrees. Let stand for 15 minutes.

Topping: Combine 1 pint of low-fat sour cram, 1 teaspoon of vanilla, and 6 tablespoons of sugar or Splenda. Pour over the top of the cheesecake and bake for 5 minutes at 450 degrees.

Let the cheesecake cool at room temperature, then refrigerate overnnight for best results. I top the cheesecake with fresh fruit, but plain is fine. I also lightly sprinkle ground cinnamon over the top of the cheesecake before putting on the sour cream topping. Think of your own fun variations. Bon Appetit! Calories = 260 for 1/10 of the cheesecake if made with Splenda.