Low Fat Sugar Free New York Style Cheesecake

• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1/4 cup Splenda sugar substitute
• 16 ounces reduced-fat cream cheese, softened
• 8 ounces fat free cream cheese, softened
• 28 (1 g) packets Equal sugar substitute or (1 g) packets Splenda sugar substitute
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1 cup reduced-fat sour cream
• 1 -2 teaspoon lemon extract
• 1/2 cup key lime juice (or a little less, depending on how you like it!)

1. Melt butter; mix graham cracker crumbs, butter, and 1/4 cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
2. Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
3. Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
4. OR... Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it's own and keep the oven nice and steamy-moist!

graham cracker crumbs, butter, splenda sugar substitute, cream cheese, cream cheese, packets equal sugar substitute, eggs, egg whites, cornstarch, sour cream, lemon, lime juice

Taken from www.food.com/recipe/low-fat-sugar-free-new-york-style-cheesecake-324991 (may not work)