Low-fat Cherry Swirl Cheesecake

• 1/4 cup graham cracker crumbs
• 1 can (20 oz.) cherry pie filling
• 2 pkgs. (8 oz. each) low-fat cream cheese, softened
• 1 can (14 oz.) low-fat sweetened condensed milk
• 1 egg
• 4 egg whites
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1/2 cup flour

Preparation -
Spray the bottom and sides of an 8" spring form pan with non-stick cooking spray. Spread the graham cracker crumbs on the bottom of the pan; set aside. Puree the cherry pie filling in a food processor or blender until smooth. In a mixing bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the egg, egg whites, lemon juice and vanilla and mix well. Stir in the flour. Pour half of the batter into the prepared pan. Spoon 1/2 cup of the pureed cherry pie filling over top. Top with the remaining batter. Pour 1/2 cup of the pureed cherry pie filling over the batter. Use a table knife to very gently swirl the cherry puree through the batter. (Reserve the remaining puree.) Bake in a preheated oven at 300º for 60 to 65 minutes or until the center of the cheesecake is set. Cool in the pan on a wire rack for about an hour then refrigerate for 3 to 4 hours before removing the sides of the springform pan. Refrigerate until serving. Before serving, top individual slices with the remaining cherry puree.