BAKED CLASSIC CHEESECAKE

Ingredients

1 (8-ounce) package light cream cheese, softened
1/2 cup Splenda artificial sweetener
1 tablespoon lemon juice
1/4 teaspoon vanilla
Dash salt
2 eggs
1 graham cracker piecrust

TOPPING:
1 cup light sour cream
2 tablespoons Splenda artificial sweetener
1/4 teaspoon vanilla

Preparation

In a large mixing bowl, beat cream cheese and 1/2 cup Splenda on medium speed until fluffy. Beat in lemon juice, 1/4 vanilla and salt. Add eggs, one at a time, mixing until just combined after each egg.

Pour into crust, place on baking sheet and bake at 325 degrees about 30 minutes or until knife inserted into filling 1 inch from edge comes out clean.

TOPPING: In small bowl combine sour cream, 2 tablespoons Splenda and 1/4 teaspoon vanilla.  Carefully spread over cheese cake.  Bake at 325 degrees for 10 minutes. Cool on wire rack for 1 hour.  Refrigerate at least 2 hours before serving. Store in refrigerator.