Holiday Delight Cheesecake Recipe

1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping
1 cn Cherry pie filling
Heat oven to 350 degrees F. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside.
Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust.
Loosely place aluminum foil over springform pan.
Bake at 350 degrees F 60 to 70 minutes or until center of cake is set.
Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping.

Cheddar Chili Cheesecake

1 1/2 tb Butter -- (for pan)
1/4 c Breadcrumbs -- fine, toasted
1/4 c Cheddar cheese -- finely grated
6 oz Ham -- thinly sliced
1 1/2 lb Cream cheese -- room temperature
3/4 lb Cheddar cheese -- grated, sharp
1 c Cottage cheese
3/4 c Chopped green onions
4 Eggs
3 tb Jalapeno pepper -- optional
2 tb Milk
1 Clove garlic -- halved
Preheat oven to 325 degrees F. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.