1/2 cup graham crumbs
1 low-fat cereal bar
24 ounces firm silken light tofu, divided
1/2 cup nonfat sour cream, divided
8 oz fat-free cream cheese
1/2 cup sugar
1 Tbsp vanilla extract
3/4 cup nonfat egg substitute, divided
2 Tbsp brown sugar
3 cups fresh or frozen peach slices
1/4 cup orange juice
1/8 tsp ground cinnamon
Preheat the oven to 350 ºF. Lightly spray a 9-inch spring-form cake pan with vegetable oil cooking spray.
For the crust: Grind the graham crumbs with the cereal bar in a blender or food processor. Press the mixture into the bottom of the pan.
For the filling: Blend 18 ounces tofu, 1/4 cup nonfat sour cream, 8 oz fat-free cream cheese, 1/2 cup sugar, 1 Tbsp vanilla extract, 1/2 cup nonfat egg substitute together in a food processor. Pour on top of the cookie crust. Bake at 350 ºF for 55 minutes. Remove from the oven.
For the topping: Preheat the oven to 475 ºF.
Blend 6 oz firm silken light tofu, 2 Tbsp brown sugar, 1/4 cup nonfat sour cream and 1/4 cup nonfat egg substitute in a food processor. Spread the topping over the top of the cheesecake and bake 15 minutes. Refrigerate and chill before serving. Cut into 12 slices.
For the fruit sauce: Cook peaches, orange juice and cinnamon 5 minutes in a sauce pan. Serve the sauce warm over each slice of cheesecake.