1 prepared graham cracker crust (I like the chocolate one)
2 1/2 pkg. fat free cream cheese
1/4 cup sugar
little less then 1/8 cup splenda
1/2 cup low fat sour cream
1/2 tbs. vanilla
2 eggs
PREHEAT oven to 325°F.
BEAT cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan. BAKE 50 to 55 minutes or until center is almost set.
Refrigerate 4 hours or overnight. Top with berries just before serving. Store leftover cheesecake in refrigerator.
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