Lemony Cheesecake with Raspberry Topping

Ingredients

• 3 tablespoons cornstarch 
• 1  egg white 
• 2  egg whites 
• 2  eggs 
• 1 cup granola cereal low-fat (without raisins)
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon rind grated
• 0.8 cup cup heavy whipping cream sour low-fat
• 1 tablespoon butter melted
• 8 ounce neufchâtel cheese 
• 1 cup nonfat cream sour
• 10 ounce raspberries in syrup light frozen thawed
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 
• 32 ounce carton vanilla yogurt low-fat

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• plastic wrap
• springform pan
• colander
• cheesecloth

Directions

1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon the yogurt into colander. Cover loosely with plastic wrap, and refrigerate for 12 hours. Spoon yogurt cheese into a large bowl, and set aside; discard liquid.
2. Coat bottom of 9-inch springform pan with cooking spray.
3. Combine granola and margarine; stir well. Press mixture into bottom of pan.
4. Bake at 325 for 20 minutes, and let cool on a wire rack.
5. Add nonfat sour cream and next 4 ingredients (sour cream through Neufchtel cheese) to the yogurt cheese, and beat at medium speed of a mixer until smooth.
6. Add the grated lemon rind, lemon juice, 1 1/2 teaspoons of vanilla, 2 eggs, and 2 egg whites, and beat well. Spoon the cheese mixture into prepared pan.
7. Bake at 325 for 1 hour; remove from oven.
8. Combine low-fat sour cream, 1 tablespoon sugar, 1 teaspoon vanilla, and 1 egg white; stir well.
9. Spread sour cream mixture evenly over cheesecake, and return to oven; bake an additional 15 minutes. Turn off oven, and let cheesecake stand in closed oven for 1 hour.
10. Remove cheesecake from oven; cover and chill at least 8 hours.
11. Serve with raspberries.