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2. Heat oven to 300°F. Sprinkle graham cracker crumbs on bottom of 8-inch springform pan. Gently whisk YOGURT CHEESE, sugar, cocoa and cornstarch in medium bowl until well blended. Add egg substitute, vanilla and almond extract; stir until blended. Pour into prepared pan.
3. Bake 55 to 60 minutes or until edges are set. Remove from oven to cooling rack. Cool 30 minutes. With knife, loosen cake from side of pan; cool to room temperature. Remove side of pan. Refrigerate several hours before serving. Garnish with fruit. Cover; refrigerate leftover cheesecake. Makes 12 servings.
YOGURT CHEESE: Use four 8-oz. containers vanilla lowfat yogurt, no gelatin added. Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid.
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