New York Cheesecake, a Little Healthier!

• 1 cup graham cracker crumbs
• 3 tablespoons Splenda Sugar Blend for Baking
• 3 tablespoons light margarine, melted
• 5 (8 ounce) packages neufchatel cheese, softened must be Philadelphia if you can
• 1 cup Splenda Sugar Blend for Baking
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 low-fat sour cream
• 4 eggs

1. Bring all ingredients to room temperature (this helps to prevent cracking).
2. MIX crumbs, 3 tablespoons sugar and margarine.
3. Press onto bottom of 9-inch springform pan.
4. (using a hamburger press handle works great for this!
5. ).
6. Bake at 325F for 10 minutes.
7. MIX neufchatel cheese, 1 cup splenda for baking, flour and vanilla with electric mixer on medium speed until well blended.
8. Blend in low fat sour cream.
9. mix well.
10. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
11. Do not over mix!
12. Pour over crust.
13. Run a knife through to remove any air bubbles.
14. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
15. 325 F for a silver springform pan 300 F if using a dark nonstick pan.
16. Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
17. Run knife around rim of pan to loosen cake;.
18. Remove rim of pan.
19. Refrigerate 4 hours or overnight.
20. (This is a must!
21. ).
22. Top with cherry pie filling and garnish, if desired.

graham cracker crumbs, splenda sugar, light margarine, cheese, splenda sugar, flour, vanilla, sour cream, eggs

Taken from www.food.com/recipe/new-york-cheesecake-a-little-healthier-377627 (may not work)