New York Style Carb Counter Cheesecake

• ground almonds
• PHILADELPHIA Neufchatel Cheese, softened
• sugar
• SPLENDA No Calorie Sweetener, Granular
• vanilla
• reduced fat sour cream
• whole eggs
• egg whites
• raspberries

1. Spray bottoms of 2 (9-inch) springform pans (or 1 pan for trial recipe) with cooking spray; sprinkle evenly with almonds.
2. Beat cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended.
3. Add sour cream; mix well.
4. Add whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
5. Add egg whites; beat just until blended.
6. Pour evenly into prepared pans.
7. Bake in 325F-standard oven for 50 to 55 minutes or until centers are almost set.
8. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans.
9. Refrigerate 4 hours or overnight.
10. Top with raspberries just before serving.

ground almonds, cheese, sugar, no, vanilla, sour cream, eggs, egg whites, raspberries

Taken from www.kraftrecipes.com/recipes/-2902.aspx (may not work)