White Chocolate-cranberry Swirl Cheesecake

Place a colander in a 2 quart glass measure or bowl. Line colander with 4
layers of cheesecloth, allowing cheesecloth to extend over edge of
container. Spoon nonfat yogurt into colander. Cover loosely with plastic
wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding
liquid; cover and refrigerate.

Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Preheat oven to 350 oF.

Place cranberry mixture and 3 tablespoons water in a food processor or
blender, and process 1 minute or until smooth. Set aside.

Combine crumbs and butter in a small bowl, and stir well. Firmly pack
mixture into bottom of a 9 inch springform pan coated with cooking spray.
Bake at 350 for 10 minutes. Let cool on wire rack.

Combine milk, vanilla, and white chocolate in the top of a double boiler.
Cook over simmering water until white chocolate melts, stirring frequently.
Set mixture aside.

Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel
cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white
chocolate mixture, and beat at medium speed until smooth. Add eggs and egg
white, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared springform pan. Spoon cranberry mixture
in mounds over cheese mixture, and swirl with knife to create a marbled
effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn
oven off, and let cheesecake stand for 1 hour with door closed. Remove from
oven, and cool to room temperature. Cover and chill at least 8 hours.
Garnish, if desired. Yield: 16 servings.

Per serving: 1 FR/V, 200 cal.