Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 4 (8 oz.) pkg. reduced-fat cream cheese, softened
• 3/4 cup plus 2 Tbsp. Splenda Granular
• 2 Tbsp. lemon juice
• 3 large eggs
• 2/3 cup light sour cream, divided
• Wafer Crust:
• 1 1/4 cups low-fat graham cracker crumbs
• 3 Tbsp. Splenda Granular
• 1/4 cup light margarine melted.
• 1 tsp. Splenda Granular
• 1 quart fresh strawberries, sliced
• 1 Tbsp. Splenda Granular
• 1 Tbsp. water

Directions

1. Beat cream cheese at medium speed with an electric mixer until smooth; add 3/4 cup plus 2 Tbsp. Splenda and lemon juice., beating until blended. Add eggs, q at a time, beating just until blended. Add 1/3 cup sour cream, beating just until blended. Pour cheesecake batter into Wafer Crust.
2. Add water to an 8-inch square pan to depth of 1 inch, and place on lower rack I oven.
3. Bake cheesecake on rack in middle of oven at 350 degrees for 45 minutes. Turn off oven, and let cheesecake stand in oven 30 minutes. Cool on a wire rack Cover and chill 8 hours.
4. Stir together strawberries, 1 Tbsp. Splenda, and 1Tbsp. water; spoon evenly over sour cream mixture.

5. Wafer Crust:

6. Stir together graham cracker crumbs; Splenda and light margarine, melted. Press evenly into bottom of a lightly greased 9-inch springform pan.

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