Greek Yogurt Cheesecake

Ingredients:

1/2 cup Honey Maid Graham Cracker Crumbs
2 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, softened
1 cup sugar
1 tsp. vanilla
1 container (16 oz.) plain nonfat Greek-style yogurt
2 whole eggs
3 egg whites


Directions:

Heat oven to 325°F.

Sprinkle crumbs onto bottom of 13x9-inch dish sprayed with cooking spray.

Beat Neufchatel, sugar and vanilla in large bowl with mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each just until blended; pour into prepared pan.

Bake 55 min. to 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft kitchens tips: Makeover - How we did it. We replaced the 4 (8-oz.) pkg. of Philadelphia Cream Cheese in the original recipe with 2 (8-oz.) pkg. Philadelphia Neufchatel Cheese and 1 (16-oz) container plain nonfat Greek-style yogurt to save you 110 calories and 13 g of fat, including 8 g sat fat, per serving. Substitute 1/4 tsp. almond extract for the 1 tsp. vanilla.Special Extra Garnish with fresh raspberries, strawberries, blueberries and/or fresh mint just before serving. 

Source: KraftRecipes.com