Preheat oven to 325 degrees.
1 1/2 cups sugar-free vanilla wafer crumbs
2 tbsp butter, melted
1 tbsp coconut oil, melted
Mix the crumbs, butter and oil together and press onto the bottom of a 9-inch springform pan.
1 pkg (8-oz) cream cheese, softened
3 pkg (8-oz each) reduced-fat cream cheese
1 cup Splenda granular, divided
1 tbsp + 1 tsp vanilla extract, divided
3 large eggs
1 carton (8-oz) sugar-free frozen whipped topping, thawed
Fresh berries for garnish, if desired
Beat the cream cheese with 2 of the reduced fat cream cheese, 3/4 cup of the Splenda, and 1 tablespoon of the vanilla extract until mixture is well blended. Add the eggs, one at a time, mixing on low speed after each, just until blended. Pour mixture over the crust.
Bake cheesecake 50 to 55 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool completely in the pan.
Beat the remaining reduced-fat cream cheese, remaining Splenda, and the teaspoon of vanilla extract in a large bowl until well blended. Whisk in the thawed whipped topping. Spread the mixture over the cheesecake.
Refrigerate for at least 4 hours before removing the rim of pan to sliced and serve cake. Garnish with the fresh berries, if desired.