PHILADELPHIA® New York Style Carb Counter Cheesecake

Ingredients

• 1 cup knudsen cream sour
• 16 oz philadelphia cream cheese softened
• 4  eggs 
• 0.3 cup granulated sugar substitute 
• 0.5 cup ground planters almonds 
• 24 oz philadelphia neufchatel cheese softened
• 2 cups raspberries fresh
• 0.5 cup sugar 
• 1 Tbsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• hand mixer
• spatula
• springform pan

Directions

1. Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray.
2. Sprinkle evenly with almonds.
3. Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Pour into prepared pan.
7. Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator.Makes 16 servings