11 vanilla sandwich cookies crushed
3 tablespoon butter, or margarine/melted filling
16 oz light cream cheese
12 oz tofu, well drained
1/2 cup granulated sugar replacement
1/4 cup vanilla-flavored liqueur
2 tablespoons cornstarch
2 teaspoons vanilla extract
12 egg whites
In a large bowl combine cream cheese, tofu, sugar replacement, vanilla-flavored liqueur, cornstarch, and vanilla extract.
Beat with an electric mixer till smooth. Stir in egg whites.
Pour the cream cheese mixture over the crust.
Bake at 225F for 1 hour and 20 min or till the center
no longer looks wet or shiny.
Remove the cake from the oven and run a knife around
the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 2 hours. Chill, uncovered, overnight. Serve with fresh sliced fruit.