Title: Banana pudding cheesecake
 Categories: Cakes
      Yield: 12 Servings
 
    1/4 c  Reduced-fat vanilla
           -wafercrumbs
      2    Containers; (8-ounce)
           -reduced-fat soft cream
           -cheese
    2/3 c  Sugar
    1/2 c  Egg substitute
      2    Egg whites
      1 c  Light sour cream
      1 pk (3-ounce) banana cream
           -pudding mix
      3 tb Skim milk
      1 ts Vanilla extract
      2 sm Bananas; sliced
      1 ts Lemon juice
    3/4 c  Reduced-calorie frozen
           -whipped topping; thawed
      4    Reduced-fat vanilla wafers;
           -cut in half
 
  Sprinkle wafer crumbs over bottom of an 8-inch springform pan coated
  with vegetable cooking spray. Beat cream cheese at medium speed with
  an electric mixer until creamy; gradually add sugar, beating well.
  Add egg substitute and egg whites, beating until blended. Add sour
  cream and next 3 ingredients, beating at low speed just until
  blended. Pour into prepared pan. Bake at 300° for 50 to 55 minutes.
  (Center will be soft but will firm when chilled.) Turn off oven;
  partially open oven door. Leave cheesecake in oven 20 minutes. Remove
  to a wire rack, and run a knife around edge of pan. Cool in pan on
  wire rack. Cover cheesecake, and chill 8 hours. Remove sides of pan.
  Toss banana with lemon juice; arrange on top of cake. Pipe or spoon
  whipped topping around edge, and insert wafer halves into topping.
  Makes
       12    servings.
  
  Notes: The number of fat grams in this recipe is a little high, but
  our rich, creamy cheesecake is worth the splurge.
  
  Per serving: Calories 227, Fat 9.7g.
  
  >From Southern Living Website
  
  Recipe