Preheat the oven to 325 degrees. Coat an 8-inch springform pan with 3-inch sides with nonstick cooking spray.

In a food processor fitted with the metal blade, combine the wafer crumbs and egg white and pulse just to blend. Transfer the crumb mixture to the prepared pan and press onto the bottom of the pan.

In a bowl, using an electric mixer set on medium speed, beat together the cream cheese, Yogurt Cheese or sour cream, and sugar until creamy, 2 to 3 minutes. Add the egg, flour, almond extract, and amaretto, if using, and beat to mix completely, 1 minute longer.

Spread the filling onto the prepared crust and smooth the top with a rubber spatula. Bake until the center is set, about 1 hour. Turn off the oven and, with the oven door slightly open, cool the cake completely in the oven, about 1 hour longer. Cover the cooled cake and refrigerate until chilled, 2 to 3 hours.

To serve, remove the pan sides. Carefully transfer to a serving plate. Using a spatula, spread the sour cream over the top. Garnish with the strawberry halves. Cut into wedges.

This recipe yields 10 servings.

Comments: Lowfat and nonfat dairy products replace their richer counterparts in this version of a classic cheesecake. Slow baking and cooling in the oven help prevent the surface from cracking. The finished cheesecake, with topping, will be 1 inch high.

From WILLIAMS-SONOMA HEALTHY DESSERTS