Low Fat Banana Pudding Cheesecake

1/4 Cup reduced-fat vanilla wafer crumbs
2 Containers (8-ounce) reduced-fat soft cream cheese
2/3 Cup sugar
1/2 Cup egg substitute
2 egg whites
1 Cup light sour cream
1 Package (3-ounce) banana cream pudding mix
3 T. skim milk
1 t vanilla extract
2 Small bananas sliced
1 t lemon juice
3/4 Cup reduced-calorie frozen whipped topping thawed
4 reduced-fat vanilla wafers cut in half

Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with vegetable cooking spray. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg substitute and egg whites, beating until blended. Add sour cream and next 3 ingredients, beating at low speed just until blended. Pour into prepared pan.

Bake at 300� for 50 to 55 minutes. (Center will be soft but will firm when chilled.) Turn off oven; partially open oven door. Leave cheesecake in oven 20 minutes.

Remove to a wire rack, and run a knife around edge of pan. Cool in pan on wire rack. Cover cheesecake, and chill 8 hours. Remove sides of pan.

Toss banana with lemon juice; arrange on top of cake. Pipe or spoon whipped topping around edge, and insert wafer halves into topping.

Makes 12 servings.

AUTHOR: Lori A