Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of
9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture
evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 325 degree F oven
until crust is lightly browned, about 8 minutes.
Cool on wire rack.
Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat
in eggs, egg whites and cornstarch. Mix in sour cream and vanilla extract until well blended.
Pour mixture into crust in pan.
Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.
Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack.
Refrigerate for 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate.
To make Strawberry Sauce, process packaged strawberries in food processor or
blender until smooth. Stir in lemon juice and 1/4 cup Equal.
Refrigerate until serving time.
To serve, remove side of pan. Cut cake into wedges. Serve with strawberries and
Strawberry Sauce, if desired.
Serve with strawberries and Strawberry Sauce.
Makes 16 servings
Nutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat,
58 mg chol., 208 mg sodium