Elswet's Darned Near Sugar-Free Chocolate Berry Cheesecake

• 4 large eggs
• 1 cup skim milk
• 1 12 cups artificial sweetener (Splenda, Altern, etc)
• 16 ounces fat free cream cheese, room temperature
• 1 12 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 2 18 ounces sugar-free instant chocolate pudding mix
• 18 cup artificial sweetener, plus
• 1 tablespoon artificial sweetener
• 1 tablespoon sugar-free mocha instant coffee, general foods International is great
• 3 cups skim milk, COLD
• 14 cup raspberries
• 14 cup blackberry
• 14 cup blueberries
• 14 cup sliced almonds

1. Cheesecake: Put all ingredients into blender and blend on "mix" until all lumps are blended.
2. Pour into buttered 8 inch square pan 8x8x2 and bake at 325F for one hour.
3. Remove and allow to cool on rack.
4. It will firm in the refrigerator.
5. Filling: Put all ingredients into blender and blend until thoroughly blended and set.
6. Spoon prepared filling over top of cheesecake.
7. Chill while cheesecake is baking, approximately 45 minutes to an hour.
8. Topping: Place an even mix of berries over the surface of set pudding filling.
9. Using flat hands, gently press berries into pudding just a little bit.
10. Sprinkle with almond slices, and chill to set one final time.
11. 30 minutes to an hour.
12. Cut into squares, remove to chilled plates, and serve.
13. Note: Cooking time indicates baking the cheesecake while simultaneously chilling the filling, and cooling the cheesecake then chilling to set.

eggs, milk, splenda, cream cheese, cornstarch, vanilla, sugar, artificial sweetener, sugar, milk, raspberries, blackberry, blueberries, almonds

Taken from www.food.com/recipe/elswets-darned-near-sugar-free-chocolate-berry-cheesecake-175542 (may not work)