Sun 13 Aug 2006
Ingredients:
-1/2 cup Honey Maid Graham Cracker Crumbs
-1 cup sugar, divided
-2 tablespoons butter, melted
-1 container (24 oz.) Cottage Cheese
-2 cups egg substitute, divided
-2 pakages (8 oz. each) Philadelphia Cream Cheese, softened
-1/2 teaspoon almond extract
-2 cups sliced strawberries, divided
1. Preheat oven to 325°F
2. Mix crumbs, 2 tablespoons of the sugar and butter until well blended and press firmly onto bottom of pan; set aside
3. Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover
4. Blend well and set aside
5. Beat cream cheese, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended
6. Add cottage cheese mixture and mix well
7. Pour over crust
8. Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set
9. Cool on rack 15 minutes
10. Carefully run metal spatula or knife around edge of cheesecake to loosen and remove
11. Refrigerate at least 3 hours
12. Place 1 cup of the strawberries and remaining 2 tablespoons sugar in blender container and blend until pureed
13. Arrange remaining sliced strawberries on top of cheesecake and drizzle with strawberry puree
14. Refrigerate until ready to serve
