Ingredients

Cheesecake:
2 tablespoons dry bread crumbs (optional)
3 8-ounce packages cream cheese
2 eggs
2 tablespoons milk
2/3 cup granulated non-sugar sweetener (such as Splenda)
1 tablespoon vanilla extract

Sour Cream Topping:
1 cup sour cream
1/4 cup granulated non-sugar sweetener
1/2 tablespoon vanilla extract

Blueberry Sauce:
2 cups fresh or frozen blueberries
2 tablespoons granulated non-sugar sweetener
1 tablespoon lemon juice
1 tablespoon water

Preheat oven to 375 degrees. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with bread crumbs and tilt to cover evenly. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, 2/3 cup granulated sweetener and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 18-20 minutes; cool 10 minutes.

To make the Sour Cream Topping: Stir the sour cream, 1/4 cup sweetener and 1/2 teaspoon vanilla extract.

Directions

To make Blueberry Sauce: In a medium saucepan over medium heat, stir blueberries with 2 tablespoons sweetener, the lemon juice and water. Cook until berries are soft, about 5 minutes; chill.

When the pie is set, spread Sour Cream Topping over the top; bake 7 minutes longer. Cool on a wire rack, then chill until cold. Serve cheesecake with Blueberry Sauce. Serves 8.

Nutritional Information per serving, with 1 1/2 tablespoons blueberry sauce: 413 calories, 13 grams carbohydrate, 36 grams total fat, 1 gram fiber. If made without bread crumbs, subtract 1 gram carbohydrate per portion.