- 1 1/2 cup graham cracker crumbs
- 1 cup Splenda
- 5 Tbsp. Smart Balance, melted.
- 3 (8oz) packages of reduced fat cream cheese
- 1 cup fresh blueberries
- 3 eggs
- 2 Tbsp. Cornstarch
Mix graham cracker and melted Smart Balance in bottom of 8 or 9 inch spring form pan; reserve 2 Tbsp. of the crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up the side of the pan. Bake in preheated oven at 350 degrees until crust is lightly browned, about 8 minutes. Cool on wire rack and lower temperature to 300 degrees.
Beat cream cheese until smooth in mixing bowl; mix in blueberries, eggs, Splenda and cornstarch. Pour mixture into crust in pan. Wrap bottom of pan with aluminum foil and place in roasting pan on middle oven rack; add 1 inch layer of hot water to roasting pan. Bake at 300 degrees for 45 to 50 minutes.
Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool for 3 hours. Refrigerate overnight. Remove side of spring form pan before serving.
NUTRITIONAL INFORMATION Yields 8 pieces, serving size 1 piece Calories: 168 per serving Carbohydrates: 16 grams per serving Protein: 8 grams per serving Fat: 8 grams per serving