1. Preheat oven to 350°. 2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. 3. Add crumbs; stir well. 4. Press mixture into bottom and 1 2/3 inches up sides of a 9-inch springform pan coated with cooking spray. 5. Bake at 350° for 12 minutes; let cool. 6. Reduce heat to 300°. 7. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. 8. Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once. 9. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. 10. Turn oven off and let cheesecake stand for 1 hour in oven with door closed. 11. Remove cheesecake from oven; cover and chill 1 hour. 12. Combine juice concentrate and 1/2 cup water in a small saucepan. 13. Sprinkle gelatin over concentrate mixture; let stand for 1 minute. 14. Cook over low heat, stirring until gelatin dissolves. Place pan in large ice-filled bowl; stir gelatin mixture for 10 minutes or until cooled to room temperature. 15. Pour gelatin mixture over cheesecake, spreading evenly. 16. Cover and chill at least 8 hours. 17. Serve with fresh fruit. 18. Garnish with mint sprigs, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
