German Cheesecake (Fat Free; Sugar Free)

• crust
• 2 tablespoons unsweetened applesauce
• 1/3 cup Splenda granular
• 1 egg white
• 1 1/4 cups flour
• filling
• 4 egg whites
• 24 ounces fat free cream cheese (3 packs)
• 3/4 cup Splenda granular
• 2 tablespoons flour
• 1 teaspoon vanilla
• 2 tablespoons skim milk

1. For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
2. For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
3. Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
4. Cool to room temp, the refrigerate until chilled. Serve cold.
5. Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
6. To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.

crust, unsweetened applesauce, splenda, egg, flour, filling, egg whites, cream cheese, splenda granular, flour, vanilla, milk

Taken from www.food.com/recipe/german-cheesecake-fat-free-sugar-free-252461 (may not work)