Bailey's Irish Cream Cheesecake

This is a wonderful cheesecake - it tastes sinful but it is very light. i made it for a brunch and nobody could believe it was under 300 calories! it's a rose reisman recipe (another one of her winning recipes!)

Steps

Preheat the oven to 350f spray a 9-inch springform pan with vegetable spray.

Make crust: in a bowl , stir together wafer crumbs , water and oil until mixed.

Pat mixture onto the bottom and side of the prepared pan.

Make filling: in a food processor , combine ricotta cheese , yogurt , cream cheese , egg , egg white , liqueur , vanilla , sugar and flour.

Pure until smooth.

Pour the mixture into the prepared crust.

Place a pan of hot water on the bottom rack of the over.

Bake the cheesecake in the centre of the oven for 50 minutes.

The cake will still be quite loose.

Make topping: in a bowl , stir together sour cream , sugar and liqueur.

Carefully pour a thin stream of this mixture over top of the hot cheesecake , smoothing it with a knife.

Return the cake to the oven and bake for 10 minutes.

The topping will be loose and will set as the cake cools.

Run a butter knife around the edge of the cake.

Let it cool on a wire rack until it is room temperature.

Chill.

Ingredients

chocolate wafer crumbs, water, vegetable oil, 5% fat ricotta cheese, low-fat yogurt, light cream cheese, egg, egg white, baileys irish cream, vanilla, granulated sugar, unsweetened cocoa powder, all-purpose flour, low-fat sour cream