1 cup half and half
3 tablespoons lemon juice
3 tablespoons orange juice
2 eggs, lightly beaten
1 20-ounce can light (reduced-sugar) cherry pie filling
1 cup reduced-fat sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
COMBINE cracker crumbs, crushed cookies, sugar and butter; press onto bottom of 9-inch springform pan coated with cooking spray.
PLACE pan on baking sheet; bake at 350° for 10 minutes; set aside on wire rack.
BEAT cream cheese, sugar, flour and salt until smooth; beat in cream and juices until blended; beat in eggs on low speed just until combined.
POUR over crust; return pan to baking sheet and bake for 35 to 45 minutes or until center is almost set.
COMBINE topping ingredients; gently spread over cheesecake and bake 10 minutes longer.
COOL on rack 10 minutes; carefully run knife around edge of pan to loosen cake from pan ring. Cool 1 hour at room temperature.
REMOVE pan sides (ring) and serve.
Note: If using fat-free half and half, the calorie and fat numbers will change slightly. Carbs number should change, too, by switching to pie filling sweetened with Splenda.
Nutrition information:Per 1/16 recipe -- 1 slice: 222 calories, 12 grams fat, 7 grams saturated fat, 63 milligrams cholesterol, 28 milligrams sodium, 23 grams carbohydrates, 1 gram fiber, 6 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.