Dessert Week: Sugar Free Cheesecake!

I personally haven't tried this one (yet!) but it looks so good, its sugar free, and its cheesecake..hello! lol

Graham Cracker Crumb Crust:

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine, melted
1-2 tablespoons honey

Filling:

3 (8-ounce) packages fat-free cream cheese, softened
3/4 cup sugar
2 eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 cup reduced-fat sour cream

Heat oven to 325° F.To make the crust: Combine graham cracker crumbs, sugar and margarine in 8- or 9-inch springform pan. Add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1/2 inch up sides of pan.To make the filling: Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch and vanilla. Add sour cream, mixing well.Pour mixture into crust. Bake until cheesecake is set but still slightly soft in center, 45 to 50 minutes. Turn off oven; cool cheesecake in oven with door ajar 3 hours. Refrigerate 8 hours or overnight.
Yield: 12 servings.

Comments? Questions? Leave them for me or email me at bakergirlgeorgia@gmail.com. Thanks!!!!