Steps:
- Beat softened cream cheese, eggs, 1/3 cup Splenda, lemon zest, and 1 teaspoon vanilla extract until smooth, thick and lemon colored. Pour into a greased 9-inch glass pie plate. Bake at 350 degrees for 25 minutes. Cool for 20 minutes. Meanwhile, mix sour cream, remaining Splenda and vanilla thoroughly. Pour topping over cake. Bake another 10 minutes. Cool and chill thoroughly. Serve with fresh strawberries or fruit in season. Serves 6-8.
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