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Use premade graham cracker crust 2 8” pie crust Keebler low fat.
To make the filling, mix the cream cheese, flour, sour cream and vanilla extract until well blended.
Add the egg (or slowly add the egg substitute) and stir gently until filling is fully mixed.
Pour the filling into the crust and put in the spring form pan into a water bath.
Bake the cheese cake at 350 degrees for ten minutes, then reduce the temperature to 250 degrees and allow the cheesecake for 50 minutes.
Jiggle the cake gently; if the center wobbles, the cheesecake is done.
Allow the cheesecake to cool to room temperature and refrigerate.
Add the filling or vanilla yogurt topping about an hour or two before you serve the cheesecake.