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<SPAN class=body><SPAN class=recipetitle>***</SPAN>CRUST:<SPAN class=recipetitle>***</SPAN></SPAN>
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<LI class=blist><SPAN class=body>1/2 cup graham cracker crumbs</SPAN>
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<SPAN class=body><SPAN class=recipetitle>***</SPAN>TOPPING:<SPAN class=recipetitle>***</SPAN></SPAN>
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<LI class=blist><SPAN class=body>16 ounces fat free sour cream</SPAN>
<LI class=blist><SPAN class=body>3 tablespoons sugar</SPAN>
<LI class=blist><SPAN class=body>1 teaspoon vanilla</SPAN>
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<SPAN class=body><SPAN class=recipetitle>***</SPAN>FILLING:<SPAN class=recipetitle>***</SPAN></SPAN>
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<LI class=blist><SPAN class=body>3 pkgs. (8 oz. ea) fat free cream cheese -- room temperature</SPAN>
<LI class=blist><SPAN class=body>1 cup sugar</SPAN>
<LI class=blist><SPAN class=body>1 teaspoon vanilla</SPAN>
<LI class=blist><SPAN class=body>6 egg white</SPAN>
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<P class=body>Preheat oven to 350 degrees. Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom. In a large bowl beat together the cream cheese, sugar and vanilla, with an electric mixer on low speed, until blended. Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set. Remove from oven. In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly. Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets. Chill before serving.
 
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