Recipe: Yet another recipe.

Just when you think they can't come up with anything new! This sounds so-o-o good. Unfortunately, hubby can't stand cheesecake, so I won't be making this until we have company.

BANANA CHEESECAKE WITH STRAWBERRY/ORANGE TOPPING
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Crust:
1/2 c graham cracker crumbs
1/2 c. vanilla wafer crumbs
1 Tbsp sugar
2 Tbsp low-fat or reduced-fat margarine

Filling:
8 oz low-fat cream cheese
8 oz fat-free cream cheese
3/4 c sugar
1-1/2 tsp vanilla extract
2 tsp lemon juice
3 egg whites
1 egg
1/2 c light sour cream
1/2 c frozen nondairy whipped topping, thawed
3 large, ripe bananas, mashed

Topping:
2 c fresh strawberries, chopped
2 tsp sugar
1 tsp grated orange zest

For Crust: Preheat oven to 350 . In small bowl, mix together graham cracker crumbs, vanilla wafer crumbs, sugar and margaring; blend well. Press into the bottom of a 9" springform pan. Bake for 4 minutes. Cool and set aside.

For Filling: In large bowl beat together both cream cheeses and the sugar until smooth. Add vanilla extract and lemon juice. Beat in the egg whites and egg. Stir in sour cream and whipped topping. Fold in mashed bananas. Pour into the pie pan. Bake for 55 minutes or until set. Cool, then refrigerate for at least 5 hours.

For topping: Set aside 1 c chopped strawberries. In blender, combine remaining cup of strawberries, the sugar and orange zest and process until smooth. Refrigerate til ready to serve with the cheesecake.

To serve: Top each slice of cheesecake with 1 tsp of fresh chopped strawberries and 1 tsp of prepared strawberry puree.