CHARLESTON, W.Va. -- Who doesn't welcome cheesecake when faced with dessert decisions? No second-guessing there.

That's the cue for today's rosy-hued cheesecake to make its grand entrance. In this recipe, you still see half and half and sugar, but the ingredients have been modified from the original.

The crust has been reduced to cover just the bottom of the pan, not up the sides, the half and half is a step down from heavy cream and the sugar amount has been cut.

While we have cream cheese in sight, have you read the label on the fat-free? I decided one day to see just what the ingredients were.

The fat-free seems to contain everything except cream cheese. It even has sugar -- something the regular and light doesn't have. As a result, I don't go lower than Neufchatel (one-third fewer calories).

Lighter ingredients are incorporated where possible in the cheesecake without damage to the dish's integrity.

As an alternative to stirring the pie filling into the sour cream mixture and baking, set aside the pie filling and combine the sour cream, sugar and vanilla. Spread the sour cream mixture over the cheesecake and bake as directed. Then before serving, top with the cherry pie filling.

Cheery Cherry Cheesecake

Makes 1 cheesecake.

Crust:

     3/4  cup graham cracker crumbs

     1/3  cup crushed gingersnaps

     2     tablespoons sugar (optional)

     2     tablespoons Smart Balance buttery spread, melted

Filling:

     2    8-ounce packages reduced-fat cream cheese (Neufchatel)

     1/2  cup sugar

     2     tablespoons all-purpose flour

     1/2     teaspoon salt

     1    cup half and half

     3     tablespoons lemon juice

     3     tablespoons orange juice

     2     eggs, lightly beaten

Topping:

     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.

REFRIGERATE overnight.

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.