Weekly Recipe: Classic Creamy Cheesecake

Classic Creamy Cheesecake
Serves 16
5 Points value

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup Splenda
3 Tbsp butter, melted

Filling:
2 (8 ounce) packages regular cream cheese
1 (8 ounce) package fat-free cream cheese
1 1/4 cups Splenda
4 eggs
1 1/2 Tbsp lime juice
1 pinch salt

Preheat oven to 350. Spray a 9 inch springform pan with nonstick cooking spray. Set aside.

Combine crust ingredients in a small bowl. Press on bottom and up sides of prepared pan. Bake 10 minutes. Remove from oven and cool on a wire rack.

Beat cream cheeses together at high speed with a mixer until creamy; gradually add Splenda, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.

Bake 50-60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around the edge of the pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

--Thanks to Annita for supplying this recipe