INGREDIANTS

1 Cup Joseph’s sugar/free chocolate walnut cookies crushed
SPRAY OIL

1 Pound of reduced fat cream cheese

1 Cup splenda (or your favorite sweetneer)

1/4 Cup reduced fat sour cream

2 Large eggs
1 Egg yoke

3 Ounces sugar free dark chocolate (valor or guylian)–If you can not find that particular type of chocolate, purchase any type as long as it is sugar free.

1 Teaspoon vanilla extract (watch the sugar content)

Raspberry sauce (recipe below)

DIRECTIONS:

Preheat the oven to 325 degrees. Use a 8 inch spring form pan. Place the cookies in a food processor and pulse until a fine crumbs. Spray the bottom of the spring form pan with the spray oil, and also once you have the cookies done, spray a little on top of the cookies then bake. Cook for 10-12 minutes. until crust just starts to color. Cool on a rack while preparing the filling. Bat the cream cheese until smooth with an electric mixer. add the splenda,then everything else. Cook for exactly 30 minutes–the outside will be set however the middle will be very loose and barely set. As it cools, it wil set up perfectly. After you take the pan out of the oven, take a small knife and lossen the cake from the sides of the spring pan. Cook at least 2 hours.
RASPBERRY SAUCE

10 Ounces frozen raspberries or fresh.

1/4 cup splenda or more to taste

pinch salt

1 teaspoon lime juice

2 table spoons water

In a sauce pan, bring water, berries and splenda to a medium simmer. stirring occasionally until berries have softened. Transfer to a food processor or any other type of processor and blend until smooth. Then take and using a fine strainer, strain berries until consistence is to your liking. Cover and chill. This will harden as it cools.

NOTE: You can substitute any type of fruit sauce. You would make it the same way as listed above. The amount of cheese cake you can have is a 1/12 slice. Just take a large knife and cut cheese cake into 12 slices. The calories count is approx. 160.