Weight Watchers Cheesecake

• graham crackers, made into crumbs (2 1/2 inch squares)12
• light cream cheese↗2 cups
• fat free sour cream↗1 cup
• sugar↗1⁄2 cup
• vanilla extract↗2 teaspoons
• large eggs↗2
• grated lemon zest2 teaspoons

Step-by-step instructions

1. 1

   Preheat the oven to 325°F Wrap the outside of a 10 inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.

2. 2

   In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs 1 at a time beating on low speed until blended. Stir in the lemon zest. Pour the batter into the springform pan and set into a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.

3. 3

   Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.