Low-Fat New York Style Cheescake

You'll never find a low fat cheesecake that is this creamy anywhere else. You'll swear you were eating the real thing.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• Graham Cracker Crust

• 3⁄4 cup graham cracker crumbs
• 1⁄4 cup Splenda sugar substitute
• 1⁄2 cup  i can't believe it's not butter stick margarine, melted

• Filling

• 3 (8 ounce) packages fat free cream cheese
• 1  cup Splenda sugar substitute
• 1  teaspoon vanilla extract
• 4  extra large eggs
• 2  cups fat free sour cream

Directions

1. Graham Cracker Crust:
2. In a small bowl, mix graham cracker crumbs and Splenda. Add melted margarine and mix thoroughly. Place crumb mixture in bottom only of 10 inch non-stick spring form pan and pack down firmly. Place in refrigerator for 1 hour.
3. Preheat oven to 375 degrees.
4. Filling:
5. In a medium bowl, beat cream cheese until creamy. Add Splenda, vanilla and eggs one at a time and beat until smooth and no lumps. Fold in 2 cups of sour cream. Pour filling into spring form pan on top of graham cracker crust.
6. Bake with a water bath in oven for 45 minutes or until outside edges are puffed and center is still a little jiggly. Then take cheesecake out of oven and let cool on counter top for 1 hour. Then place cheesecake in refrigerator and allow 6 - 8 hours to cool before eating.
7. 1 serving = 1 slice (1/8 of cheesecake) 1 serving = 8 WW points.