Light Cherry Cheesecake

Directions

1. 1
   Preheat oven to 325F, with rack in lower third.
2. 2
   Assemble a 9-inch springform pan with the rimmed side of the pans bottom facing down.
3. 3
   Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
4. 4
   In a food processor, grind graham crackers until fine crumbs form.
5. 5
   Add oil and pulse to moisten.
6. 6
   Transfer crumbs to prepared pan, and press firmly into the bottom.
7. 7
   Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
8. 8
   Meanwhile, clean bowl and blade of food processor.
9. 9
   Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.
10. 10
    Add 3/4 cup sugar, the sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
11. 11
    Pour filling into crust (crust can be hot or warm).
12. 12
    Bake until barely set in center, about 1 hour.
13. 13
    Turn oven off; let cake cool in oven 1 hour.
14. 14
    Transfer cake in pan to a wire rack, and let cool completely, about 2 hours.
15. 15
    Cover and refrigerate until firm, at least 3 hours or up to 2 days.
16. 16
    While cake is baking, in a large skillet, combine cherries and remaining 2 tablespoons sugar.
17. 17
    Boil until liquid is thick and syrupy, 10 to 15 minutes.
18. 18
    Let cool, then transfer to a bowl, cover, and refrigerate at least 2 hours or up to 2 days.
19. 19
    To serve, unmold cheesecake (peel off and discard paper lining).
20. 20
    Transfer to a serving platter; top with cherry topping.
21. 21
    (Per Serving)
22. 22
    Calories: 263
23. 23
    Fat: 9.7g (4.7g Saturated Fat)
24. 24
    Protein: 14.9g
25. 25
    Carbohydrates: 30.9g
26. 26
    Fiber: 1.6g