Food Porn!

¼ cup I can’t Believe its not Butter

1 ½ packages (8 ounces) fat free cream cheese

1 ½ packages (8 ounces) ¼ less fat cream cheese

 1 ½ cups Splenda

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup low fat sour cream

½ cup fat free buttermilk

2 teaspoons vanilla extract

1 teaspoon vinegar

2 (1 ounce) bottles red food coloring

1 ½ ounces fat free cream cheese

1 ½ ounces 1/3 less fat cream cheese

¼ cup I Can’t believe it not Butter spread

2 cups powdered Nature’s crystals

1 teaspoon vanilla extract

Crush the cookies and add ¼ cup I can’t believe its not butter and press into 9 inch springform pan.  Beat cream cheese and Splenda together 1 minute.  Add eggs and next 6 ingredients, mixing on low speed until just blended.  Pour into prepared crust.  Bake at 325 degrees for 10 minutes, then 300 degrees for 1 hour and 15 minutes or until center is firm.  Run a knife along edge of cheesecake.  Turn oven off and let cheesecake stand in oven for 30 minutes.  Remove from oven and cool for 30 minutes. Cover and chill for 8 hours or until needed.  Beat remaining cream cheese; I can’t believe it’s not Butter until creamy.  Gradually add Nature’s crystals, and beat until smooth.  Spread over top of cheesecake.  Remove side of springform pan and serve!  16 servings

142 calories per slice

10 grams carbs

7 grams protein