Cheesecake With Cream Topping (Healthier Version)

• 1 graham cracker pie crust
• 32 ounces fat free cream cheese, softened at room temperature
• 1 cup Splenda sugar substitute
• 1 teaspoon vanilla extract
• 1 lemon, juice of
• 4 eggs
• 1 cup fat free sour cream
• 12 cup Splenda sugar substitute
• 1 teaspoon vanilla extract

1. Mix Cream Cheese, Splenda, 1 teaspoon Vanilla Extract, and Lemon Juice and blend in a mixer until smooth.
2. Add in eggs one at a time while continuing to mix.
3. Pour into Pie Shell.
4. Bake in a pre-heated oven at 325 F for 50-55 minutes.
5. While the cheesecake is baking, mix Sour Cream, Splenda and 1 teaspoon Vanilla extract in a small bowl.
6. Stir by hand until well mixed.
7. Store in refrigerator until the cheesecake is done.
8. Remove cheesecake from the oven and turn off the oven.
9. Top the cheesecake with the sour cream topping and spread evenly over the top of the cheesecake.
10. Place back in the warm oven and let sit for 30 minutes while the oven is cooling down.
11. Remove from oven and refrigerate until ready to eat.

graham cracker pie crust, cream cheese, splenda sugar substitute, vanilla, lemon, eggs, sour cream, splenda sugar substitute, vanilla

Taken from www.food.com/recipe/cheesecake-with-cream-topping-healthier-version-450651 (may not work)