Sugarfree Cheesecake

 Sugarfree Cheesecake

1 1/2 pkg. sugar free pecan shortbread cookies

2 T. butter

4 (8 oz.) pkg. reduced fat cream cheese

3/4 c. Truvia

2 tsp. vanilla extract

1/2 c. vanilla Greek yogurt

4 large eggs

In a food processor, pulse 16 of the cookies until evenly ground. Add the butter and pulse until the mixture resembles damp sand. Transfer to a 9" springform pan and press firmly using the bottom of a measuring cup. Place on a baking sheet and set aside.

Preheat the oven to 325 degrees.

Wipe out the food processor, then blend the cream cheese, Truvia, vanilla and Greek yogurt until very smooth. Scrape down the sides and blend again until creamy. Add the eggs and process for 30 to 60 seconds until smooth. Scrape down the sides and pulse again.

Pour into the crust and bake until the sides are puffed and the center is set but slightly jiggly, 45 to 55 minutes.

Remove and cool to room temperature. Chill in the refrigerator for 2 or more hours before cutting. Serve with the topping of your choice. The picture below shows a sugar free cherry topping.