Berry Topped New York Style Cheesecake

[Kitchen Witch]

Berry Topped New York Style Cheesecake

Graham Cracker Crust
2 1/2 cups graham cracker crumbs
1 teaspoon (3 packets) Sweet'N Low® granulated sugar substitute
1 teaspoon ground cinnamon
1/2 cup plus 1 tablespoon unsalted butter or margarine, melted

Filling
2 1/2 pounds reduced fat cream cheese, softened
1/8 teaspoon salt
3/4 cup granulated sugar
5 teaspoons (15 packets) Sweet'N Low® granulated sugar substitute
1/3 cup reduced fat sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
6 large eggs plus 2 egg yolks
Blueberry, raspberries or strawberries to garnish

Crust
Preheat oven to 325°F. Brush bottom and sides of 9 inch springform pan with 1 tablespoon melted butter. In medium bowl combine crumbs, Sweet'N Low and cinnamon. Whisk in melted butter until crumb mixture is evenly moistened.

Empty crumb mixture into springform pan and press bottom and sides evenly. Bake about 13 minutes. Cool on wire rack while preparing filling.

Cheesecake Filling
Reset oven to 500°F. In stand mixer fitted with a paddle attachment, beat cream cheese about 1 minute. Add salt to half of the Sweet'N Low and sugar mixture and beat at medium low 1 minute. Repeat with remaining Sweet'N Low - sugar mixture. Scrape down sides of bowl. Add sour cream, lemon juice and vanilla. Beat another minute continually scraping bowl sides. Add egg yolks, beat another minute. Add remaining eggs 2 at a time, beating about 1 minute after each addition and scraping bowl sides after each time.

Set springform pan in a rimmed baking sheet. Pour filling into cooled crust and bake 10 minutes without opening oven door. Reduce oven temperature to 200°F and bake about 1 hours or until cheesecake filling registers about 150° on an instant read thermometer.

Remove cake from oven to wire rack and cool about 2 1/2 - 3 hours. Run a paring knife between cake and pan sides.

Cover with plastic wrap and refrigerate at least 3 hours before removing from springform pan.

Before serving let stand 30 minutes at room temperature and decorate top with assorted fresh berries (blueberries, raspberries or strawberries).

Makes 20 servings. (Each slice about 1 1/4 inches)

Note: Cheesecake can be refrigerated up to 4 days.

Per Serving
: 300 calories, 10 g protein, 19 g fat, 22 g carbohydrates, 130 mg cholesterol, 1 g dietary fiber