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8 oz sugar free fat free whipped topping
4 pkgs 8 oz each reduced fat cream cheese, softened
40 vanilla wafers, crushed
1 cup sugar or Splenda
3 tbs butter, melted
Heat oven to 325°. Mix wafer crumbs and butter, press onto bottom of 9" springform pan or other pan. Beat 3 pkgs cream cheese, 3/4 cup sugar and 1 tbs vanilla until blended. Add eggs, mixing until blended. Pour over crust.
-Bake 55 min. or until done. Run knife around rim of pan to loosen cake, cool completely in pan. Beat remaining cream cheese, sugar and vanilla in bowl until blended. Whisk in whipped topping, spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with berries, if desired
Makes 16 servings.