[busterb]

Sugar-free Cheesecake Melange
Crust: 2 3/4 cups graham cracker crumbs
1/3 cup Splenda 1/4 tsp. vanilla flavoring
3/4 stick of butter, melted Cinnamon and clove to taste, optional
Combine ingredients and pat into a 9-inch springform pan.
Filling:
2 (8-oz.) pkgs. Low-fat cream cheese 1/2 cup Splenda
2 Tbsp. one-percent milk 1/4 tsp. vanilla flavoring
3 eggs
Beat together cream cheese and milk. Whip eggs, Splenda, and vanilla together; add to cream cheese mixture. Pour into crust and bake at 325 degrees for 25 minutes. Increase heat to 450 degrees for 5 minutes. Remove and let set for 20 minutes.
Topping:
2 cups low-fat sour cream
1/3 cup Splenda
1/4 tsp. vanilla flavoring
Combine ingredients and spread onto cooled cake. Bake at 400 degrees for 5 minutes. Refrigerate for 8 hours.
Fruit topping:
Strawberries, halved Black grapes, halved
Kiwi, peeled and sliced 1/2 cup sugar-free apricot preserves
Canned pineapple chunks, drained 4 Tbsp. water
Arrange fruit in a pattern on top of cheesecake. Combine preserves and water in a saucepan. Cook until preserves are melted, stirring frequently. Brush over fruit. Refrigerate until serving