Strawberry Cheesecake (The Healthier Way)

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   ["TO MAKE THE CRUST: Preheat the oven to 350^F.", "Generously coat a 10"" springform pan with nonstick spray.", "In a small bowl, combine the graham cracker crumbs and brown sugar.", "Scatter evenly over the bottom of the prepared pan.", "TO MAKE THE FILLING: In a large bowl, using an electric mixer set on medium-high speed, beat together the light cream cheese and fat-free cream cheese until smooth.", "Adding one ingredient at a time, beat in the sugar, flour, lemon juice, and vanilla extract.", "Beat in the egg whites until just blended, stopping occassionally to scrape down the sides of the bowl.", "Scrape the batter into the crust.", "Bake for 55 minutes, or until puffed and lightly golden.", "Cool on a rack for 10 minutes.", "Do not turn off the oven.", "TO MAKE THE TOPPING: In a medium bowl, stir together the sour cream, sugar, and vanilla extract.", "Spoon the topping over the cheesecake, spreading to the edge of the pan.", "Bake for 5 to 7 minutes, or until the topping is just set.", "Remove from the oven.", "Run a knife between the crust and pan to loosen.", "Cool on a rack.", "When cooled to room temperature, cover with plastic wrap and chill for 8 hours or overnight.", "Release the sides from the pan.", "Arrange the strawberries, points up, on top of the cheesecake, covering it completely.", "Place the jam in a small bowl and microwave on high power for 1 to 2 minutes, or until melted.", "Brush the melted jam over the berries, allowing some to drip between."]

* Per serving · 4 servings · Values may vary.