Low Fat Cherry Cheesecake Dessert

• 1 14 cups reduced-fat graham cracker crumbs (about 20 squares)
• 2 tablespoons Splenda sugar substitute
• 13 cup butter, melted
• 8 ounces fat free cream cheese, softened
• 3 ounces fat free cream cheese, softened
• 12 cup Splenda sugar substitute
• 2 eggs
• 1 teaspoon vanilla
• 1 (21 ounce) can light cherry pie filling

1. In small bowl, combine cracker crumbs and splenda; stir in butter.
2. Press into a greased 8-in.
3. square baking dish; set aside.
4. In a mixing bowl, beat cream cheese and splenda until smooth.
5. Beat eggs and vanilla just until blended; pour over crust.
6. Bake at 350 degrees for 15-20 minutes or until almost set.
7. Cool 1 hour on a wire rack.
8. Refrigerate for 8 hours or overnight.
9. Spoon pie filling over top.

graham cracker crumbs, splenda sugar substitute, butter, cream cheese, cream cheese, splenda sugar substitute, eggs, vanilla, light cherry pie filling

Taken from www.food.com/recipe/low-fat-cherry-cheesecake-dessert-292512 (may not work)