|Amount||Measure||Ingredient -- Preparation Method|
|1 1/2||cups||graham cracker crumbs|
|5||tablespoons||unsalted butter -- melted|
|40||ounces||low fat cream cheese|
|1||cup||low fat sour cream|
|Heat oven to 300°F. Wrap springform pan in aluminum foil.
Mix graham cracker crumbs, sugar, and butter together until crumbs are well moistened. Spread on the bottom of a 9" springform pan and press down.
Bake for 10 to 15 minutes. Remove to rack to cool while preparing filling.
Increase oven temperature to 350°F.
Beat cream cheese together while slowly adding sugar and flour until well incorporated.
Beat in sour cream and vanilla until mixed.
Add eggs one at a time and beat until mixed. Don't over beat.
Pour filling over crust. Place pan in a roasting pan. Put pan in oven and pour warm water to fill roasting pan until it comes half way up the springform pan.
Bake for 1 1/4 hours or until top is light brown and center barely jiggles.
Remove from water bath and allow to cool for two hours. Refrigerate for at least 6 hours.
Makes 12 servings
|Per Serving: 459 Calories; 25g Fat (49.3% calories from fat); 14g Protein; 44g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 4 Fat; 2 Other Carbohydrates.|