8 oz cream cheese, softened
1/3 c Splenda
2 tsp vanilla
1 c sour cream
8 oz frozen whipped topping, slightly thawed
1 graham cracker pie crust
With electric mixer, beat cream cheese until smooth, add Splenda and combine thoroughly. Add the sour cream and vanilla, mix well. Fold in the slightly thawed whipped topping. Spoon into the pie crust and refrigerate for 4 hours.
Topping:
no sugar added jam of choice
Splenda to taste
fresh fruit to correspond with jam (ie. blackberry jam, fresh blackberries etc.)
Combine jam and Splenda until sweetened to taste. Top cheesecake slices with fruit and spoon jam mixture on top to serve.
Stacey