Almost Guilt-Free Cheesecake

"I came up with this one when I needed something for friends that had special eating concerns. It tastes so good that I make it now for everyone!"

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups low fat graham cracker crumbs
• 3  tablespoons  butter substitute, melted
• 1  teaspoon Splenda granular
• 4 (8 ounce) packages  neufchatel cheese, softened
• 3⁄4 cup Splenda granular
• 3⁄4 cup sugar
• 3⁄4 cup low-fat milk
• 1  cup egg substitute
• 1  cup light sour cream
• 1  tablespoon vanilla extract
• 1⁄4 cup flour

Directions

1. Preheat oven to 350 deg.
2. Mix graham crumbs, butter substitute & 1 tsp splenda, then pat firmly onto bottom & edge of 9 or 10 inch springform pan. Place into freezer until ready to fill.
3. In a large bowl mix the cheese, splenda & sugar until smooth. Blend in milk and then drizzle in egg substitute, mixing just until combined. Mix in sour cream, vanilla and flour until smooth. Pour into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for at least 5 hours. NO PEEKING!
5. Chill overnight before serving.
6. A simple topping idea:.
7. 1 cup lite sour cream.
8. 1/2 tsp splenda.
9. 1/2 tsp almond extract.
10. Combine above and spread on warm cake while still in oven, about 1 hour after you turn it off. The heat sets the topping, so smooth it out well.