Makeover Traditional Cheesecake 1-3/4 cups graham cracker crumbs 2 tablespoons confectioners' sugar 1/4 cup butter, melted FILLING: 1 tablespoon lemon juice 1 tablespoon vanilla extract 2 cups (16 ounces) 1% cottage cheese 2 cups (16 ounces) reduced-fat sour cream, divided 2 packages (8 ounces each) reduced-fat cream cheese 1-1/4 cups sugar 2 tablespoons all-purpose flour 4 eggs, lightly beaten 1 tablespoon fat-free caramel ice cream topping Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Traditional Cheesecake cont. 2 Heath candy bars (1.4 ounces each), chopped In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack. Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Beat in eggs on low speed just until combined. Pour into crust. Place pan on a double Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover Traditional Cheesecake thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan; add 3/4 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces. Yield: 16 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008