Strips of peel from lemons, oranges and limes (optional)
*This recipe was tested with sucralose-based sugar substitute.
1. Preheat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray; set aside.
2. To make crust, combine vanilla wafer crumbs, sugar and butter in medium bowl until well blended. Press mixture into bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Reduce oven temperature to 325°F.
3. To make filling, combine milk, sour cream, lemon juice and vanilla in medium bowl. Whisk until smooth. Whisk in sugar substitute and flour; set aside.
4. Beat reduced-fat and fat-free cream cheese in large bowl with electric mixer at medium speed 1 minute or until fluffy. Add milk mixture. Beat just until smooth. Beat in eggs, 1 at a time. Stir in lemon, orange and lime peels.
5. Beat egg whites in medium bowl with electric mixer at medium speed until foamy. Gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture in 3 additions. Pour mixture into prepared crust. Bake 35 to 40 minutes or until edges of cheesecake are set and center remains soft. Remove from oven. Run knife around outside edge to loosen. Cool 1 hour in pan on wire rack.
6. To make topping, combine sour cream, sugar substitute and lemon juice in small bowl. Stir until smooth. Spread mixture over top of cooled cheesecake.
7. Cover and refrigerate 8 hours or overnight. Cut into 12 pieces. Garnish with strips of citrus peel, if desired.
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