CRUST

9 graham crackers

1/3 cup packed brown sugar

3 Tablespoons unsalted butter, melted

Non-stick cooking spray

FILLING

2 packages (8 oz. each) fat-free cream cheese

1 1/2 cups Splenda

15 oz (1 container) ricotta cheese, fat free

2 eggs

1/2 cup egg substitute (choleserol free)

3 Tablespooons flour

1 teaspoon vanilla

1 cups sour cream, reduced fat

.

PREHEAT OVEN:  350 Degrees

Coat 9-inch pie pan with non stick cooking spray and set aside.

In a plastic bag, crush graham crackers with a rolling pin.

Mix crumbs with sugar in a small bowl, adding butter until mixture is moist. 

Press crumb mixture into bottom and side of pan. 

Refrigerate as you make the filling.

FILLING:

With electric mixer, beat cream cheese and Splenda until smooth.

Add ricotta and beat to incorporate.

Add eggs and egg substitute and mix until well blended.

Mix in cornstarch, flour and vanilla until very well combined.

Beat in sour cream just until blended.

Pour filling into cooled crust.

Bake on a cookie sheet until top of cake is golden and just set, aoubt 1 hr and 30 minutes to 1 hr and 40 minutes.

Refrigerate overnight (at least 8 ours) before serving.

Makes 18 servings.

15 g carbohydrates (155 calories)