OREO CHEESECAKE

FOR THE CRUST:
42 Reduced Fat OREO Chocolate Sandwich Cookies, divided use
FOR THE FILLING:
1 pound nonfat cottage cheese
1 1/2 cups Egg Beaters 99% egg substitute
1 (8 ounce) package nonfat cream cheese, softened
1 cup sugar
1/2 teaspoon almond extract
Nonfat whipped topping (for garnish)

Preheat oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.

TO MAKE THE CRUST:
Finely crush 10 cookies; coarsely chop 16 cookies; set aside. Press the crushed cookies on bottom of pan.

TO MAKE THE FILLING:
In electric blender or food processor, blend cottage cheese and egg product until smooth, scraping down side of container as necessary; set aside.

In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until smooth. Blend in cottage cheese mixture and almond extract; beat at low speed for 3 minutes. Stir in coarsely chopped cookies. Pour into prepared pan.

Bake at 325 F for 30 minutes; cover pan with foil. Bake for 35 minute more or until center is set. Cool in pan on wire rack. Chill at least 3 hours.

TO SERVE:
Cut cheesecake into 16 wedges. Garnish with whipped topping and remaining cookies.

Servings: 16
Source: Nabisco