Ingredients
1/2 cup graham cracker crumbs
8 ounces fat-free cream cheese
8 ounces low-fat cream cheese
8 ounces fat-free sour cream
2 Tbsp. cornstarch
1 cup sugar
1/2 tsp. imitation butter flavoring
1 tsp. almond extract
4 Tbsp. sliced almonds
Procedure
1. Preheat oven to 350 degrees F. Remove bottom from 9-inch spring-form pan.
2. Cut square of foil 1 inch larger than bottom of pan. Line pan bottom with foil and reassemble. (Excess foil will hang from bottom of pan.
3 Fold it up and out of the way.) Spray sides and bottom of pan with non-stick spray.
4. Pour crumbs into pan and tilt to cover bottom of pan evenly. Use fingertips to distribute loose crumbs evenly.
5. In large bowl,, mix together cream sour cream, cornstarch, sugar, butter and almond extract.
6. Mix just until blended - do not over-mix. Pour filling into center of crust and evenly over crust. (This keeps loose crumbs from getting into filling.)
7. Sprinkle almond slices around outside on top of cake. Lightly push almond slices top of cheesecake so they will adhere to surface.
8. Bake 1 hour (decrease time if using I pan). Top will be firm and brown, but a too inserted into cake will not come out clean. Cool 1 hour.
9. Cover cheesecake with plastic wrap. Freeze at least 8 hours or overnight. About 1 hour before serving cake out of freezer and immediately remove pan and foil. (Crumbs will stick if allowed to thaw.)