Title: Creamy New York Cheesecake
Categories: Cheesecake Dessert Cheese
Yield: 1 Servings

2		(32oz) cartons Non-Fat plain
		Yogurt
1/2	c	Honey
2	ts	Vanilla
4	tb	Arrowroot
5		Egg whites

Day before drain yogurt to make Yogurt Cheese.

( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!)

Preheat oven to 300 degrees.

Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake.

With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned.

Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.

Basic Graham Cracker Crust

1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (appx. 1 box) 2 tablespoons sugar 1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a Pam prepared pan.

Notes: * I used a box of Graham Cracker Crumbs (because I don't like the Snackwell

Graham snacks, and too lazy to crush my own graham crackers which increased the % fat for the crust ,but not by much ) * I kept adding liquid butter buds until moist enough to cling together when pressed into springform pan (more like 3 tablespoons) * I did not put any toppings on, but had blueberries, strawberries & peaches on the side for those who wanted a topping.

The slightly modified cheesecake recipe came from: Cooking without Fat by George Mateljan, Health Valley Foods

The Basic Graham Cracker Crust recipe came from : Butter Busters by Pam Mycoskie

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