Banana Pudding Cheesecake 2

1.      Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated with vegetable cooking spray.
2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3. Add egg substitute and egg whites, beating until blended.
4. Add sour cream and next 3 ingredients, beating at low speed just until blended.
5. Pour into prepared pan. Bakei at 300° for 50 to 55 minutes.
6. (Center will be soft but will firm when chilled.
7. ) Turn off oven; partially open oven door.
8. Leave cheesecake in oven 20 minutes.
9. Remove to a wire rack, and run a knife around edge of pan. Cool in pan on wire rack.
10. Cover cheesecake, and chill 8 hours.
11. Remove sides of pan. Tossi banana with lemon juice; arrange on top of cake.
12. Pipei or spoon whipped topping around edge, and insert wafer halves into topping.
13. Makes 12 servings.
14. Notes: The number of fat grams in this recipe is a little high, but our rich, creamy cheesecake is worth the splurge.
15. Per serving: Calories 227, Fat 9. 7g.
16. From Southern Living Website.