White Chocolate Raspberry Swirl Cheeasecake, Low Sugar (with Splenda)

Ingredients:
Crust: (Alternative - buy a premade low fat graham cracker crust)
½ cups crushed graham crackers
5 tablespoons unsalted butter
¼ cup Splenda Brown Sugar
2 teaspoons Vanilla

Filling:
3 8 ounce packages of low fat cream cheese
¾ cups Splenda Sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 ½ tablespoon lemon juice
4 eggs
1/2 cup low fat sour cream
6 ounces white chocolate chips

1/4 cup water
1/2 cup Sugar-free Seedless Raspberry Preserves

Directions:
Allow all ingredients to warm to room temperature. Heat oven to 350 F. Place bread pan of water on the lower shelf of the oven (prevents cracking).

Crust:
Stir graham crackers, melted butter, brown sugar and vanilla until evenly combined. Press into thin layer on bottom of prepared pan. Cook for 12-15 minutes or until lightly brown.

Filling:
Beat cheese, sugar, cornstarch, lemon zest and juice in a large bowl until creamy (about 2 minutes). Add eggs, one at a time, beating well after each addition; scrape down side of bowl occasionally. Beat in sour cream and vanilla. Set aside.

Raspberry Swirl:
Combine Sugar-free Seedless Raspberry Preserves and water. Microwave for 45 seconds. Put in freezer while you assemble the cheesecake.

Assembly:
Sprinkle the white chocolate chips to the bottom of the (cooled) crust. Add 2/3 of the filling. Set the rest of the filing aside. Dollop tablespoons of 2/3 of the Swirl. Take a knife and create a swirl through the Filling and the Raspberry Swirl. Do same with the remaining 1/3 of the Filling and Swirl.

Bake at 350 F for 40 minutes or until set. Turn off oven and let cheesecake set in warm oven for 1 hour. Cool on rack for 30 minutes. Refrigerate overnight.