Ingredients:
Your Choice Low Carb Crust

Filling:
16 oz cream cheese,softened
1/2 cup Splenda
1/2 tsp vanilla extract
1 pinch salt
2 large eggs
chambord 3 tbl

Topping:
8 fl ozs sour cream
1 tbl Splenda
1/2 tsp vanilla
chambord 1 tbl
1 cup fresh raspberries


Directions:
Preheat oven to 350°F-180°C. F. Press LC mixture firmly into bottom of 9" 230mm springform pan.
To make filling, mix cream cheese, splenda, vanilla, and salt at medium speed with an electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, splenda, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Per Serving: 349 Calories 34 Fat Grams 5 Carbs