New York Cheesecake, a Little Healthier!

La vie Boheme's Note:

Adapted from Original New York Cheesecake Kiss The Cook's Original New York Cheesecake.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

• 1 cup graham cracker crumbs
• 3 tablespoons Splenda Sugar Blend for Baking
• 3 tablespoons light margarine , melted
• 5 (8 ounce) packages neufchatel cheese , softened must be Philadelphia if you can
• 1 cup Splenda Sugar Blend for Baking
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 low-fat sour cream
• 4 eggs

Directions:

1. Bring all ingredients to room temperature (this helps to prevent cracking).
2. MIX crumbs, 3 tablespoons sugar and margarine.
3. Press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
4. Bake at 325°F for 10 minutes.
5. MIX neufchatel cheese, 1 cup splenda for baking, flour and vanilla with electric mixer on medium speed until well blended.
6. Blend in low fat sour cream. mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
8. Pour over crust.
9. Run a knife through to remove any air bubbles.
10. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan.
11. Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
12. Run knife around rim of pan to loosen cake;.
13. Remove rim of pan.
14. Refrigerate 4 hours or overnight. (This is a must!).
15. Top with cherry pie filling and garnish, if desired.