Cheesecake Squares

CHEESECAKE SQUARES   Crust:
1 ¼ cups graham cracker crumbs 2 T. margarine or butter, melted ½ t. cinnamon 2 T. Splenda
  Filling:
2 (8 oz.) light cream cheese, softened 1 (8 oz.) fat free cream cheese, softened 3 large eggs 2 T. lemon juice 2 T. lemon zest 2 t. vanilla 1 cup Splenda   Topping 2 cups reduced fat sour cream ½ cup Splenda 2 t. vanilla   Preheat oven to 325. In small bowl, combine crust ingredients. Pour crumb mixture into 9x13" pan. Pat down with the back of a spoon or a sheet of plastic wrap until the bottom and sides of pan are coated. Refrigerate at least 30 minutes.   Using an electric mixer, beat filling ingredients. Pour into crust. Bake 20-25 minutes. Remove from oven. Cool 10 minutes. Increase oven temperature to 400.   Mix topping ingredients together. Spread on slightly cooled cheesecake. Bake an additional 5-8 minutes to set topping. Cool and chill at least 4 hours before serving. Cut cheesecake into 24 squares.    120 calories; 7 fat grams; 7 carbs; 0 fiber; 5 grams protein

Thanks for the recipe.  It sounds yummy and not too bad for you either!

thanks Jo anytime we can eat something that is sweet that isnt any more bad for us than that it is good lol ....