I made this for Brent for Valentines Day this year. It's his favorite. He loves cheesecake in any form, especially topped with bright red sweet raspberries!
I like to make it for him too, as it's so easy to make it a bit lighter..... while still having such great flavor.
This is a very light, creamy, fluffy cheesecake. Topped with some more cream and the raspberries, it's a winner!
8 oz. pkg. lite cream cheese
1/3 c. splenda or sugar
8 oz. lite sour cream
2 tsp. vanilla
8 oz. lite Cool whip
Beat the cream cheese and sugar until smooth. Add sour cream and vanilla. Stir in cool whip. Put on top of crust and refrigerate 4 hours before serving.
3 c. graham cracker crumbs
1 stick butter ( I use less)
Mix and press in 9 x 13 pan.