- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted light butter
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- Filling:
- 16 ounces reduced-fat cream cheese, softened
- 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 large eggs
- 1/4 cup light sour cream
- 1 1/2 teaspoons vanilla
- 1 cup chopped strawberries
- Topping:
- 1 1/2 cups chopped strawberries
- 8 mint leaves
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- For the Cheesecake: Preheat oven to 300 degrees F. Wrap the bottom and sides of a 7-inch spring form pan with aluminum foil.
- Combine crust ingredients in small bowl. Press into pan. Set aside.
- Beat cream cheese and SPLENDA(R) Granulated Sweetener in the bowl of an electric mixer. Add eggs, one at a time, and continue to beat slowly until smooth. Scrape down sides of bowl. Add sour cream and vanilla and mix well. Gently fold in strawberries.
- Pour filling into the crust lined spring form pan and smooth the top with a spatula.
- Place cheesecake into a large roasting pan. Pour boiling water into the roasting pan until the water reaches halfway up the sides of the spring form pan.
- Bake for 45 to 55 minutes (cheesecake will still jiggle in center). Allow to cool for 30 minutes and then place in refrigerator to cool completely.
- For the Topping: Mix all ingredients together. Refrigerate for 15 minutes. Stir and serve with cheesecake.