Diabetic-friendly New York-style Cheesecake

Description
Contributed by Jenn B aka Mom2sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group
 * Serving Size: One slice
 * Yield: 16

Ingredients

 * 1¼ cups vanilla wafer crumbs
 * 4 tablespoons margarine, melted
 * 1 teaspoon Equal measure or 3 packets Equal
 * 2 packages (8 ounces each) reduced-fat cream cheese, softened
 * 1 package (8 ounces) fat-free cream cheese, softened
 * 5½ teaspoons Equal measure or 18 packets Equal
 * 2 eggs
 * 2 egg whites
 * 2 tablespoons cornstarch
 * 1 cup reduced-fat sour cream
 * 1 teaspoon vanilla
 * 1 pint strawberries, sliced (optional)
 * strawberry sauce

Directions

 * 1) Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal measure in bottom of 9-inch spring-form pan.
 * 2) Reserve 1 tablespoon of crumb mixture.
 * 3) Pat remaining mixture evenly on bottom and ½-inch up side of pan.
 * 4) Bake in preheated 350°F oven until crust is lightly browned, about 8 minutes.
 * 5) Cool on wire rack.
 * 6) Beat cream cheese and 5½ teaspoons Equal measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch.
 * 7) Mix in sour cream and vanilla until well blended.
 * 8) Pour mixture into crust in pan.
 * 9) Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan.
 * 10) Bake in preheated 300°F oven just until set in the center, 45 to 60 minutes.
 * 11) Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven.
 * 12) Turn oven off and let cheesecake cool in oven with door ajar for 3 hours.
 * 13) Refrigerate 8 hours or overnight.
 * 14) Remove side of pan; place cheesecake on serving plate.
 * 15) Serve with strawberries and strawberry sauce.

Nutritional information

 * Exchanges: 1 milk, 2½ fat
 * 187 Calories | 7 g Protein | 13 g Carbo | 12 g Fat