Cranberry Orange Cheesecake

 This weeks recipe makes 16 servings of 193 calories each.

Cranberry Orange Cheesecake

1 1/3 cups gingersnap crumbs

3 Tablespoons Equal Spoonful

3 Tablespoons stick butter or margarine, melted

3 packages, (8 ounces each), reduced-fat cream cheese, softened

1 cup Equal Spoonful

2 eggs

2 egg whites

2 Tablespoons cornstarch

1/4 teaspoon salt

1 cup reduced-fat sour cream

2 teaspoons vanilla

1 cup chopped fresh or frozen cranberries

1 1/2 teaspoons grated orange peel

Mix gingersnap crumbs, 3 Tablespoons Equal and melted butter in bottom of 9-inch springform pan. Reserve 2 Tablespoons of crumb mixture. Pat remaining mixture evenly onto bottom of pan. Bake in preheated 325 F oven 8 minutes. Cool on wire rack.

Beat cream cheese and 1 cup Equal in large bowl until fluffy; beat in egs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until blended. Gently stir in cranberries and orange peel. Pour batter into crust in pan.

Sprinkle with reserved crumb mixture.

Bake in 325 F oven 45 to 50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan.