Cheesecake

6 graham crackers, crushed

1 cup almond meal

2 packets Splenda

dash of cinnamon

1/2 stick each unsalted and salted butter, melted
Combine all above and press with fork into bottom and slightly upsides of springform pan sprayed with nonstick cooking spray. Set aside.

3 pkgs cream cheese

1/2 cup Egg Beaters

1 tsp vanilla extract

zest and juice of 1 lemon

1/2 cup each Splenda and Brown Sugar Splenda
Bring cream cheese to room temperature. Preheat oven to 350. With paddle attachment of stand mixer, add cream cheese and sugars. Beat well at medium speed. Zest the lemon, then juice it, and add both to the cream cheese. Add the vanilla. Add the Egg Beaters. Scrape down sides, and mix until smooth. Pour into springform pan, and smooth top. Bake on top rack of oven for about an hour. Check at 45 minutes. Top should be lightly browned, and still have a tiny bit of jiggle. It will continue to cook in pan. Cool on wire rack until completely cooled. Refrigerate to firm up. Some cracking on top is natural.

Blueberry Topping
Mix 1/2 cup frozen blueberries with 2 Tbsp of no sugar added blueberry jam and 1 Tbsp of agave nectar over medium heat. Combine 1 Tbsp cornstarch with 3 Tbsp water, mix well, and add to hot blueberry mixture. Stir well to avoid lumps. Add a dash of lemon or vanilla extract to the berries, if you like. Use a fork to mash some of the berries. Add another 1/2 cup fresh or frozen blueberries. Remove from heat, and allow to cool. Spoon over cooled cheesecake. If you prefer, substitute raspberries, or strawberries.

Makes 12 generous servings.

I swear you wont miss the sugar!

As I haven't cut into it yet, I will re-post a picture of the completed product when I do.