SERVES: 12 Generous Slices

PREPARATION AND BAKING/COOLING TIME: 2 1/2 to 3 Hours

OVEN TEMPERATURE: 350°

BAKING UNIT: 10" SPRINGFORM PAN ~ Grease Pan or use a Parchment Paper

PREPARE CRUST AND FILLING ~ Baking Instructions:

           CRUST:

1 3/4 Cup Keebler™ Graham Cracker Crumbs (or crush your own from any brand ~ or use 15 gluten-free honey-graham cookies by the brand Enjoy Life™ crushed finely ~ or two cellophane packages of Keebler™ Wheat Crackers finely crushed)
1/2 Cup Butter or Margarine Melted
1/3 Brown Sugar
1/2 Teaspoon Cinnamon

Blend the ingredients together then press firmly onto the bottom of the 10" Springform Pan.

FILLING:

3  8 Oz. Packages of Cream Cheese (light Cream Cheese works as well as Regular Cream Cheese)
2 Tablespoons Vanilla
2 Whole Eggs AND  8 Egg Whites (or 2 Cups Egg White Product such as Eggland's Best™, Egg Beaters™ or All White™ to replace just the Egg Whites)
1 Cup Sugar
1 Cup Light Sour Cream

INSTRUCTIONS:

Cream the cheese in a mixing bowl on low. Add vanilla then sugar, mixing after each ingredient. Add eggs. Increase speed and scrape the bowl often to thoroughly mix ingredients. Revert speed to low and add the sour cream.

Pour the filling into the Springform Pan that has been securely locked into place (sides snap shut when the bottom is inserted into the gap near the bottom of the side unit). Bake in the middle-center of a moderately-heated (350°) oven for one hour.

When baking-process is complete, turn off the oven and open the oven door, so it is ajar. Leave the cheesecake in the oven for an additional hour. Remove from oven and chill in the refrigerator for around 1/2 an hour to set and make slicing easier. Slice and serve. Add a topping if desired.