Cherry Rice Cheesecake

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Ingredients

2	cups	Minute^® White Rice, uncooked
		non-stick cooking spray
1	pkg	(8 oz.) fat free cream cheese, softened
1 1/2	cups	sugar, divided
1	cup	fat free sour cream
2	tsps	vanilla extract
5		egg whites
2	Tbsps	cornstarch
1	can	(15 oz.) sour red cherries,* undrained
1	Tbsp	lemon juice
		fresh mint leaves (optional)

PREPARE rice according to package directions.
PREHEAT oven to 325°F. Lightly coat 9-inch springform pan with nonstick cooking spray; set aside.
COMBINE cream cheese and 1 cup sugar in large bowl; beat until creamy. Stir in sour cream and vanilla. Add rice; mix well. In separate bowl, beat egg whites until soft peaks form. Fold into rice mixture. Pour into prepared pan. Bake 40 to 50 minutes or until set. Cool.
WHILE cheesecake is baking, combine remaining 1/2 cup sugar and cornstarch in small saucepan. Drain cherries, reserving liquid. Add reserved liquid to saucepan; mix well. Bring to a boil, stirring occasionally; simmer 1 minute or until thickened. Stir in cherries and lemon juice. Cool. Spoon over cheesecake. Garnish with mint leaves, if desired.
* Or omit remaining 1/2 cup sugar, cornstarch, sour red cherries and lemon juice; top cooled cheesecake with 1 can prepared cherry pie filling.