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Old Style Creamy Cheesecake

Serves 12

1 1/2 cup Purchased graham cracker crumbs, or 24 (2 1/2 inch) graham cracker squares made into crumbs
1 cup Splenda Granular
1/4 cup Cornstarch
2 tbsp Reduced calorie margarine
3 (8) oz Packages of fat-free cream cheese
1 cup Non fat dry milk powder
3 Eggs, slightly beaten, or equivalent in egg substitute
1/4 cup Lemon Juice
1 1/2 cup Reduced-calorie whipped cream
1/4 cup Cornstarch
1 cup Water
1 tbsp Vanilla extract
1/2 cup Non-fat sour cream

Preheat oven to 325°. Spray an 8-inch circular spring-from pan with butter-flavored cooking spray. In a medium bowl, combine graham cracker crumbs. 1/4 cup of Splenda Granular, and margarine. Gently press crumb mixture into prepared pan. In a large bowl, stir in cream cheese with a spoon until soft. Add cornstarch, remaining 3/4 cup of Splenda Granular, Dry milk powder, water, vanilla extract, and eggs. Mix well using a wire whisk.

Blend in sour cream and lemon juice. Pour filling mixture evenly over crumb mixture. Gently rotate pan to settle batter. Bake for 50 to 60 minutes or until filling is set 2 inches from the edges, but the center is still slightly soft. Turn oven off, open door, and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan, cover, and refrigerate cheesecake for at least 2 hours. Spread whipped topping evenly over top.

Cut into 12 servings.

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