1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) Smart Balance Light w/Flax Oil, melted
1-1/4 cups Splenda, divided
4 pkg. (8 oz. each) Fat Free Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Fat Free Sour Cream, divided
2 cups fresh strawberries, sliced
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.
Number of Servings: 16
Originally posted 8/28/09
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