VANILLA MOUSSE CHEESECAKE

Now that I am diabetic, I am always reworking recipes to come up with diabetic versions. This is one such project. As I always say, this is a dessert and should be treated as such. Save for special occasions or occasions where you will be sharing with family and friends. And only 1 slice per day!

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 or Stevia 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 slice and serve cake. Garnish with the fresh berries, if desired.

Yield: 10 servings

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