Mixed Berry Cheesecake
|Fruit juice sweetened breakfast cereal flakes||1 1⁄2 Cup (24 tbs)|
|Sugar free low fat butter flavored cookies||15|
|Vegetable oil||1 Tablespoon|
|Fat free cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each)|
|Nonfat raspberry yogurt||16 Ounce (2 Cartons Of 8 Ounce Each)|
|Neufchatel cream cheese||8 Ounce, softened (1 Package)|
|No sugar added seedless blackberry preserves||1⁄2 Cup (8 tbs)|
|No sugar added blueberry preserves||1⁄2 Cup (8 tbs)|
|Sugar substitute||1⁄2 Tablespoon (6 Packets, Equivalent Of 1/4 Cup Sugar)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar free strawberry gelatin||1 Ounce (1 Package, 4 Serving Size)|
|Unsweetened mixed berries||3 Cup (48 tbs) (Fresh / Frozen, Thawed)|
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchatel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries before serving.