Is there a recipe for sugar free cheesecake, with fat free cream cheese?

[Alliegirl]

Hopefully one that has been tried and enjoyed, as opposed to just found in a cookbook/website. Thank You!!!

 

[acabingirl]

This is from Paula Dean -occasionally she makes something that won't pack on the pounds!!
Crust
cooking spray
1 3/4 cups crumbled fat free vanilla wafers
1/4 cup unsalted butter, melted
Filling
3 (8 ounce) packages fat free cream cheese
1 cup nonfat sour cream
2 cups Splenda granular (sugar substitute)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Lemon Curd
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus
1 large egg yolk
1/2 cup Splenda granular (sugar substitute)
2 tablespoons unsalted butter, cut into bits

Preheat oven to 325°.
Lightly spray a 9" springform pan with cooking spray.
Mix crumbs and melted butter in a bowl.
Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
Gradually beat in Splenda.
Beat in eggs, 1 at a time, just until incorporated.
Beat in zest and juice.
Pour into crust.
Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
Let cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
Whisk until hot and frothy, about 5 minutes.
Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
Remove from heat and cool for 30 minutes.
Run a thin blade around the edge of the springform pan and remove sides.
Transfer to a serving plate.
Spread lemon curd over top.
Let stand at room temperature for 30 minutes.
Garnish with raspberries, if desired.
Cool cheesecake in refrigerator several hours or overnight before serving.
Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.