1-1/4 cups vanilla wafer crumbs
4 Tbsp. margarine, melted
1 tsp. Equal Measure or 3 packets Equal sweetener
2 packages (8 oz. each) reduced fat cream cheese, softened
1 package (8 oz.) fat-free cream cheese, softened
5-1/2 tsp. Equal Measure or 18 packets Equal sweetener
2 egg whites
2 Tbsp. cornstarch
1 cup reduced fat sour cream
1 tsp. vanilla
1 pint strawberries, sliced (optional)
Mix vanilla wafer crumbs, margarine, and 1 tsp. Equal Measure in bottom of a 9-inch springform pan. Reserve 1 Tbsp. of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 3500 oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 5-1/2 tsp. Equal Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 3000 oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Serve with strawberries.