Directions:

• Heat oven to 325°F if using a silver 9” springform pan (or to 300°F if using a dark non-stick 9” springform pan).  Mix crumbs and butter, press firmly onto bottom of pan.  Bake 10 minutes.
• Beat cream cheese, Ideal®, lemon juice, flour, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add sour cream; mix well.  Add egg substitute, ¼ cup at a time, mixing on low speed after each addition just until blended.  Pour over crust.
• Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Per Serving: 340 Calories, 8g Protein, 29g Total Fat, 13g Carbohydrates, 0g Fiber, 6g Sugar, 330mg Sodium, 85mg Cholesterol