Coffee Cheesecake

Ingredients

• 1 tablespoon cornstarch 
• 8 ounce block cream cheese fat-free softened
• 8 ounce block softened
• 3 large egg whites 
• 2 large eggs 
• 0.5 cup milk fat-free
• 0.3 cup flour all-purpose
• 0.8 cup graham cracker crumbs 
• 2.5 tablespoons coffee granules instant
• 2 tablespoons butter melted reduced-calorie
• 0.3 cup cup heavy whipping cream fat-free sour
• 0.3 cup sugar 
• 0.7 cup sugar 
• 2 tablespoons sugar 
• 1 tablespoon cocoa unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• spatula
• springform pan

Directions

1. Preheat oven to 30
2. Coat a 9-inch springform pan with cooking spray.
3. Combine graham cracker crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set pan aside.
4. Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat with a mixer at high speed until blended.
5. Combine milk and coffee granules; stir well.
6. Add milk mixture and sour cream to cream cheese mixture; beat until smooth.
7. Beat egg whites at high speed with a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture.
8. Pour batter into prepared pan.
9. Bake at 300 for 1 hour or until almost set. Turn oven off; loosen cheesecake from sides of pan using a narrow metal spatula or knife.
10. Let cheesecake stand in oven with door slightly open for 1 hour.
11. Remove cheesecake from oven; cover and chill 8 hours.