OREO CHEESECAKE - SUGAR FREE

Oreo Cheesecake - Sugar Free image

Provided by internetnut

Categories Dessert

Time 1h27m

Yield 1 cheesecake, 18 serving(s)

Number Of Ingredients 9

vegetable oil cooking spray
24 ounces sugar free Oreo cookies (2 packages) or 24 ounces murray's sugar free chocolate sandwich style cookies, divided (2 packages)
1/4 cup butter, melted
32 ounces reduced-fat cream cheese, softened (4 - 8oz packages)
1 1/4 cups Splenda sugar substitute
2 teaspoons vanilla extract
3/4 cup sour cream
1/4 cup heavy whipping cream
4 eggs

Steps:

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn't seep out and burn in the oven and place on a baking sheet. Set aside.
Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray's) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest)!

Nutrition Facts : Calories 243.5, Fat 17.5, SaturatedFat 9.4, Cholesterol 84.8, Sodium 361.9, Carbohydrate 15.5, Fiber 0.4, Sugar 9.7, Protein 6.5