Instructions: Place a colander in a 2 quart glass measure or bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of container. Spoon nonfat yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding liquid; cover and refrigerate.

Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Preheat oven to 350 oF.

Place cranberry mixture and 3 tablespoons water in a food processor or blender, and process 1 minute or until smooth. Set aside.

Combine crumbs and butter in a small bowl, and stir well. Firmly pack mixture into bottom of a 9 inch springform pan coated with cooking spray.

Bake at 350 for 10 minutes. Let cool on wire rack.

Combine milk, vanilla, and white chocolate in the top of a double boiler.

Cook over simmering water until white chocolate melts, stirring frequently.

Set mixture aside.

Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white chocolate mixture, and beat at medium speed until smooth. Add eggs and egg white, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared springform pan. Spoon cranberry mixture in mounds over cheese mixture, and swirl with knife to create a marbled effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand for 1 hour with door closed. Remove from oven, and cool to room temperature. Cover and chill at least 8 hours.

Garnish, if desired.

Yield: 16 servings.

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