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| 3/4 Tasse | graham cracker crumbs |
| 2 Esslöffel | sugar |
| 2 Esslöffel | Margarine; melted, low cal |
| 2/3 Tasse | sugar |
| 1/3 Tasse | all-purpose flour |
| 1 Esslöffel | cornstarch |
| 1 Teelöffel | vanilla extract |
| 1 Packung | Cream cheese; 1/3 less fat |
| 1 Packung | Cream cheese; fat free |
| 2 gross | eggs |
| 1/2 Tasse | skim milk |
| 1/3 Tasse | Sour cream; fat free |
| 3 gross | egg white |
| 1/4 Tasse | sugar |
| 1 Dose | Cherry pie filling; light |
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1. Preheat oven to 300 degrees.
2. Coat a 9-inch springform pan with cooking spray. Combine crumbs, two tablespoons sugar, amd margarine. Firmly press crumb mixture into bottom and 2 inches up sides of pan.
3. Combine 2/3 cup sugar, flour, and next 5 ingredients in a large bowl; beat at high speed of a mixer until smooth. Add milk and sour cream to cheese mixture; beat until smooth.
4. Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form using clean, dry beaters. Gently fold egg white mixture into cheese mixture.
5. Pour into prepared pan. Bake at 300 degrees for 55 minutes or until almost set. Remove from oven; cover and chill 8 hours. Top with pie filling.
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