This recipe makes 10 servings with 306 calories, 8g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have almond extract, amaretti cookie crumbs, butter, and a few other ingredients on hand, you can make it.
To prepare crust, combine first 3 ingredients, tossing with a fork until moist and crumbly. Gently press mixture into bottom of a 7-inch springform pan coated with cooking spray.
To prepare filling, beat 1 block fat-free cream cheese and 1/3-less-fat cream cheese with a mixer at medium speed until smooth.
Add remaining 1 block fat-free cream cheese; beat until blended.
Add 2/3 cup sugar and flour; beat well.
Add eggs, 1 at a time, beating well after each addition. Stir in almond extract.
Pour batter over crust in pan.
Pour 1 cup hot water into bottom of a 5-quart electric slow cooker.
Place a rack in slow cooker (rack should be taller than water level).
Place several layers of paper towels over slow cooker insert. Cover and cook on HIGH for 2 hours or until center of cheesecake barely moves when pan is touched.
Remove lid from slow cooker; turn off heat, and run a knife around outside edge.
Let cheesecake stand in slow cooker 1 hour.
Remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours.
Garnish with raspberries, if desired.