Easy Sugar Free Cheesecake

• Crust
• 1 1/4 1 1/4 cups crumbled ginger snaps or 1 1/4 cups crumbled vanilla wafers
• 3 tablespoons melted butter
• Filling
• 8 ounces cream cheese
• 16 ounces light cream cheese
• 1 cup Splenda granular
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 3 eggs
• 1/4 cup reduced-fat milk
• Additions
• 1 -2 teaspoon lemon flavoring, for lemon cheesecake
• 1 to 2 teaspoon lemon, rind of, grated

1. Preheat oven to 400u0b0F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
2. Bake in oven for 10 minutes and then remove and cool to room temperature.
3. Reset oven to 325u0b0F
4. In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
5. Add vanilla (and lemon extract or peel if desired).
6. Mix.
7. Add one egg at a time, beating well after each addition.
8. Add milk and mix until smooth.
9. Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
10. Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
11. After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.

crust, ginger snaps, butter, filling, cream cheese, cream cheese, splenda, flour, vanilla, eggs, milk, additions, lemon flavoring, lemon

Taken from www.food.com/recipe/easy-sugar-free-cheesecake-111411 (may not work)