1
Preheat oven to 350F.
2
Mix together the graham cracker crumbs and light canola butter.
3
Press onto the bottom of a 9inch springform pan.
4
Beat the egg white. Pour over the graham cracker crust.
5
Bake the crust for 5 minutes. Place immediately in freezer to minimize contraction of the crust.
6
Bring water to a boil. Add gelatin gradually, stirring constantly until the gelatin is completely dissolved.
7
Blend together the cream cheese and splenda until smooth.
8
Blend in the milk, gelatin mixture, and vanilla extract.
9
Pour the filling into into the springform pan.
10
Cool in fridge for at least 24 hours to let flavor develop.
