I make this in my food processor but I imagine you can use a mixer instead. I dont make the sour cream topping. I let the cheesecake cool and top it with a can of prepared cherry pie filling.
Crust
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1 ½ cups graham cracker crumbs
¼ cup sugar
3 Tbs butter, melted
1 egg white
Filling and Topping
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2 packages (8 ounces each) nonfat cream cheese
1 package (8 ounces) reduced fat cream cheese
¼ cup flour
2 cups sugar (1 ½ cups for the filling, ½ cup for the topping)
½ cup fresh lemon juice
2 eggs
2 egg whites
2 cups nonfat sour cream
Oven 350 9 springform pan
To make the crust:
Preheat oven to 350. Grease a 9 springform pan. In a large bowl, combine the cracker crumbs, sugar and butter. Lightly beat the egg white in a cup. Add half of the egg white to the bowl and discard the rest. Mix well. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, or until lightly browned. Cool pan on wire rack.
To make the filling and topping:
Place all the cream cheese in a food processor. Process for 1 to 2 minutes, or until smooth. Add the flour and 1 ½ cups of the sugar. Process for 3 minutes, or until light and fluffy. Stop and scrape the sides of the bowl as necessary. Add the lemon juice and process briefly. Add the eggs and the egg whites, one at a time, and process until just incorporated. Pour the mixture into the prepared pan. Bake for 1 hour. Remove from the oven.
In a small bowl, mix the sour cream and the remaining ½ cup sugar. Spread over hot cheesecake. Bake for 10 minutes. Place on a wire rack and let cool to room temperature. Cover and refrigerate for at least 8 hours. Loosen sides and remove springform pan before serving.