Blueberry Swirl Cheesecake

Crust:
1 1/2 c Low-fat graham cracker crumbs
1 tb Oil
Filling:

16 oz Fat-free cream cheese; softened
1/2 c Granulated sugar
1/2 ts Vanilla
2 Egg whites; whipped
2/3 c Blueberry pie filling

Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine cream cheese, sugar, vanilla, and egg whites. Spread over baked crust. Spoon blueberry pie filling on top; cutting through both layers with a knife several times for the swirled effect. Bake for 40 minutes.

Blueberry Swirl Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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