strawberry cheesecake

8  ounces		fat free cream cheese
2/3  cup		no calorie splenda
1  cup		vanilla wafer crumbs
2  tablespoons		smart balance light
1  teaspoon		vanilla extract
1/2  cup		shamrock farms fat free half and half
1		egg
1  cup		white baking chips
1  cup		sliced strawberries
1/2  cup		water

Tip: Click on the ingredient links to learn the nutritional information for all the strawberry cheesecake ingredients. The serving size for any ingredient in strawberry cheesecake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Heat oven to 325 degrees F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10 by 3 or 9 by 3 inches. Refrigerate while preparing filling.
2. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in 1/3 cup sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
3. Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.
4. Optional, combine strawberries, 1/3 cup splenda, and water in small pot. Bring to boil, then simmer for 10 to 15 minutes, stirring continously. let cool, then pour over cheesecake before refridgerating.