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15 reduced-fat chocolate or vanilla water cookies, crushed (1/2 cup)
2 (8-ounce) packages reduced-fat cream cheese, softened
2/3 cup sugar
1/2 cup fat-free or cholesterol-free eggs product or 3 egg whites
2 teaspoons vanilla extract
2 cups vanilla lowfat yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel ice cream topping
Pecans halves, if desired
1. Heat oven to 300°. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs on bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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