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

Combine cranberries, 1/2 cup h2o, and corn syrup in a medium saucepan;
bring to a seethe. Screening, reduce rut, and simmer 10 proceedings.

Preheat oven to 350 oF.

Place cranberry mixture and 3 tablespoons water in a food processor or
liquidiser, and serve 1 minute or until smoothen. Set digression.

Combine crumbs and butter in a small roll, and stir wellspring. Firmly pack
mixture into bottom of a 9 inch springform pan coated with cooking spraying.
Bake at 350 for 10 transactions. Let cool on wire wrack.

Combine milk, vanilla, and white chocolate in the top of a double kettle.
Cook over simmering water until white chocolate melts, stirring oft.
Set mixture away.

Combine yogurt cheeseflower, dough, sour ointment, cornstarch, salt and neufchatel
cheese in a large trough; beat at low speed of a sociable 1 second. Add white
chocolate assortment, and beat at medium speed until tranquil. Add eggs and egg
whiteness, 1 at a time, beating well after each improver.

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

Per serving: 1 FR/V, 200 cal.