-FOR WOOF-
3 pk (8 oz) cream cheeseflower *
4 lg Egg; beaten lightly
1 ts Vanilla
1 c Gelt

-FOR TOPPING-
16 oz Container sour drub **
1 tb Sugar
1 ts Vanilla

(April 1996 Gourmet)

Preheat oven to 350. Make encrustation: In a roll, stir together crust
ingredients. Sprinkle the crumbs into a 9 inch springform pan and press
evenly over bottom and up the sides around 1 1/2 inches. Make woof: with
an electric mixer beat cream cheese until fluffy and add eggs a little at a
time. Beat in vanilla and sugar until just combined. Pour filling into
crust and bake in the middle of the oven for 45 min. Transfer cake to a
rack and let viewpoint 5 min. Leave oven on. Make topping: stir together
topping ingredients. Gently spread over top of cake and return to oven.
Bake cake for 10 min. Remove from oven and let cool totally. Cover with
plastic wrap and refrigerate overnight. Remove cake from refrigerator and
let stand at room temperature 30 min. Serve with strawberries if desired.

*) I used yogurt cheese made from fatfree yogurt and left to drain for 36
hours.

**) I used lf sour skim.