2 (8 oz pkgs) light cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 (9-inch) graham cracker pie shell – unless you make your own
1/2 cup light sour cream
3 cups strawberries, sliced and sprinkled with a little sugar – otherwise buy a large can of strawberry pie filling.
2 tbsp. sugar-free strawberry jam, slightly melted
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 (9-inch) graham cracker pie shell – unless you make your own
1/2 cup light sour cream
3 cups strawberries, sliced and sprinkled with a little sugar – otherwise buy a large can of strawberry pie filling.
2 tbsp. sugar-free strawberry jam, slightly melted
Preheat oven to 350°F.
In a large bowl, with mixer, mix cream cheese, sugar, vanilla until well blended. Add eggs, mix well. Pour into crust. Cook 40 minutes or until almost set in the middle.
Cool on wire rack for 1 hour. Add strawberry mixture to top of cheesecake and then refrigerate for 3 hours.
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