New York Cheesecake--Weight Watchers style

Yep, you guessed it! It's a Weight Watcher's recipe and this particular one come from Weight Watchers Magazine's All Things Sweet. As a bonding activity, I taught my sister-in-law how to make it and she did very well for her first time. It was a little over mixed so it cracked around the edge, but just as good as any. And that chocolate sauce I made last week, will be great on top, too! MMM! MMM!! MMM!!!


CRUST:
2/3 c. flour
2 tbsp. sugar
2 tbsp. chilled stick margarine, cut into small pieces
1 tbsp. ice water
cooking spray

FILLING:
3 (8 oz.) pkg. fat-free cream cheese, soft
2 (8 oz.) pkg. light cream cheese, soft
1 3/4 sugar
3 tbsp. flour
1 tbsp. vanilla
1/4 tsp. salt
5 large eggs

1. Preheat oven to 400 degrees.
2. For crust combine flour and sugar in food processor and pulse 2 times or until blended. Add chilled margarine and pulse 6 times or until mixture resembles coarse meal. With food processor on, slowly add ice water through food chute; processing until blended but don't allow it to form into a ball. Firmly press mixture into bottom of 9-inch spring form pan coated with cooking spray. Bake at 400 degrees for 10 minutes; let cool on wire rack. Increase temperature to 525 degrees or highest oven setting.
3. Place cheeses in large mixing bowl and beat at high speed of a mixer until smooth. Add sugar, flour, vanilla and salt; beat well. Add eggs, 1 at a time, beating just until blended after each additional (do not over mix or cake will crack). Pour cheese mixture into prepared pan and bake at 525 for 7 minutes. Reduce oven temperature to 200 degrees and bake for 45 minutes or until almost set (cake will still jiggle in center but will firm up as it cools).
4. Remove cheesecake from oven; run a knife around edge of cake to loosen from pan. Let cool to room temperature. Cover and chill at least 8 hours. Garnish with citrus slices, strawberries, cherries, chocolate sauce or topping of choice.

16 servings; 6 points per serving