1
Preheat the oven to 350 degrees. Use 1 1/2 cups graham cracker crumbs or 20 crackers that you crumb yourself, and mix in the flax seed meal. You can also add some cinnamon when you add ONE FOURTH cup Splenda. Then, stir in the 1/2 cup melted I Can't Believe it's not butter light.
2
Lightly oil the bottom of a large spring form pan. Press the crumb mixture onto the bottom of the spring form pan. Bake 5 minutes.
3
Place on a rack to cool.
FILLING
1
Get your four 8 ounce packages, or 32 ounces in the tubs of the light cream cheese. Put into a mixing bowl. Cream it with the mixer until it is light.
2
Add the one cup of Splenda, 1 tsp of vanilla and the 6 regular or 5 extra large eggs whole, or equivalent of Egg Beaters liquid eggs. Again mix, but if it is whole eggs, do it one at a time.
3
Pour over the cooled crust. Bake 40 to 50 minutes in the preheated 350 degree oven. Test after 40, but if still liquid inside or it jiggles, you can bake it up to another 10 to 15 minutes.
4
Test with a toothpick after those 40 minutes.
5
Cool to room temperature. Test it by feeling the bottom of the pan.
TOPPING:
1
Thoroughly mix sour cream, remaining Splenda and vanilla and pour carefully over the baked and chilled cheesecake. Do not bake the topping.
2
Remove the sidepiece from the pan and cut into 16 wedges.
3
Put it in the oven for 10 minutes, and then back onto the cooling rack until it is cool, even on the bottom of the pan.
4
Cover with aluminum foil.
LET IT CHILL IN THE REFRIGERATOR 12 to 24 hours before serving. Longer is better. To serve, remove the side piece from the pan and cut into wedges of 16 slices.
