Light Lemon Cheesecake

Cooking spray 1/4 cup unsalted butter, melted 1-1/3 cups sugar-free vanilla cookies 3 (8-oz.) packages fat-free cream cheese

1-1/3 cup fat-free sour cream, divided 2 cups sugar substitute 3/4 cup egg substitute 2 teaspoons grated lemon peel 2 tablespoons lemon juice

Directions:
1. Preheat oven to 350°. Spray a 9-inch springform pan with cooking spray. Crumble the cookies and mix the crumbs with melted butter; press mixture onto bottom and up 1-1/2" on the sides. Bake for 8 to 10 minutes or until crust is lightly browned on edges. Place on rack to cool.

2. Meanwhile, beat cream cheese and 1 cup sour cream together in a large bowl with electric mixer for 3 minutes until smooth and fluffy. Gradually beat in sugar substitute. Reduce mixer speed and add egg substitute; mix until blended. Stir in grated peel and lemon juice. Pour into cooled crust.

3. Bake at 350° for 60 minutes or until center of cheesecake is almost set. Place on rack to cool. When completely cooled, spread 1/3 cup sour cream over top and refrigerate several hours before serving.