Raspberry swirl cheesecake with pecan crust

Low-Sugar Rasberry Cheesecake with Pecan Crust

1 cup pecans, ground in food processor

Butter to rub on pie plate

3 pkg. (8 oz. each ) light cream cheese, at room temperature

1/2 cup sour cream or Fage

1/2 cup Splenda (or a bit more if you want a sweeter cheesecake)

3 tsp. vanilla extract

3 eggs

½ cup seedless sugar free raspberry jam, melted

Preheat oven to 325F. Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a *****unky. Rub 9-inch deep pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.

Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth. (It's important that the cream cheese is at room temperature or this will be very difficult.)

Spoon batter over the nut crust and spread around evenly with rubber scraper. Drop warmed jam by spoonfuls around top of pie. Swirl gently..

Bake cheesecake 35-45 minutes, or until center feels firm to the touch. Allow to cool, then chill several hours or overnight before serving.