Ingredients

Crust:
12 graham crackers, crushed (about 1 1/2 cups)
1/4 cup Splenda
1/3 cup light margarine

Filling:
2 8-ounce packages reduced-fat cream cheese, softened
16 ounces (2 cups) reduced-fat sour cream, at room temperature
1 cup Splenda
2 tablespoons vanilla
3 eggs
Berries for garnish

Directions

For crust: Mix crumbs, Splenda and light margarine together. Press mixture into the bottom of a 9- or 10-inch springform pan.

Preheat oven to 300 degrees. Fill a cake pan halfway with water and place on the bottom rack of the oven (to create steam). Blend filling ingredients, then beat at high speed until mixture is smooth. Pour into crust. Place the cheesecake on the middle rack in the oven and bake 1 hour. Then turn off the heat (without opening the door) and allow to sit in the oven an additional hour. Refrigerate at least 2 hours before serving. Garnish with berries.