Crustless Cheesecake

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 pkgs. (8 oz. each) reduced-fat cream cheese, softened
2/3 c. sugar
3 eggs
1/2 tsp. vanilla extract
1/4 tsp. fresh lemon juice
TOPPING:
2 c. (16 oz.) reduced fat sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. fresh lemon juice

Directions:
Preheat oven to 325 degrees.  Coat a 9 inch pie plate with cooking spray.

In a large bowl, combine cream cheese and 2/3 c. sugar; beat well.  Beat in eggs, one at a time.  Beat in 1/2 tsp. vanilla and 1/4 tsp. lemon juice.  Spoon mixture into pie plate.

Bake 45-50 minutes, until golden.  Remove from oven and let cool 10-15 minutes (do not turn oven off).  Meanwhile, in another large bowl, combine topping ingredients.  Spread over top of cheesecake and bake 10 minutes (the top will remain almost liquid).  Let cool then refrigerate overnight or at least 4 hours before serving.

Note~ The link to the original recipe is http://www.everydaydiabeticrecipes.com/Cheesecakes/Crustless-Cheesecake-103723

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