2/3 cup crushed chocolate wafter cookies (12 to 13 cookies)
1.5 tsp. finely shredded orange peel, divided
2 Tbsp. butter, melted
3 8-oz. pkgs. neufchatel cream cheese, softened
3/4 cup sugar
2 Tbsp. all-purpose flour
3 eggs, lightly beaten
1/3 cup snipped dried cranberries
1/4 cup low-calorie cranberry juice or fat-free milk (huh? will need to test)
1/2 cup fresh cranberries, coarsely chopped
1. Preheat oven to 375. For crust, in bowl, combine crushed cookies and 1 tsp. of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
2. In mixing bowl, beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 mins. Mix in eggs and remaining 1/2 tsp. of orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
3. Bake 35 to 40 mins. or until a 2.5 inch area around edges appears set when gently shaken. Cool on wire rack 15 mins. Using a sharp knife, loosen edges from sides of pan. Cool for 30 mins. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving. Serves 12-16. Enjoy! -Diana
Each serving: 275 calories, 17 g. fat (10 g. saturated), 101 mg. cholesterol, 293 mg. sodium, 23 g. carbs., 1 g. fiber, 8 g. protein).