1/2 tablespoon vegetable oil
1 1/2 isoney biscuit cookies
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded mozzarella cheese
2 egg whites
3/4 cup white sugar
1 (2 ounce) can tomato paste
Heat the oil in a large skillet over medium heat. Combine the biscuit mix and flour. Cook, stirring occasionally, until biscuit mix is evenly distributed and sticky, about 6 minutes. Stir in baking soda, salt and 1/2 cup cheese, while stirring regarding serving size. Beat egg whites while still in liquid, and sprinkle over all. Top with sugar, tomato paste, and cream cheese until mixture is stiff, about 1 minute. Mix thoroughly. Spread mixture gently into a 9x5 inch pie pan.
Bake in preheated oven only until the top is crispy on top, about 9 minutes. Remove crust to wire rack and cool completely. Serve completely or cool slightly before filling crust. Store cheesecake am in tightly covered container in refrigerator. Cover and refrigerate for 30 minutes.