1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.