Even though this is a sugar-free cheesecake, it is still very rich and has a lot of calories. However, you can serve it to everyone at your table. This is both a delicious and beautiful dessert that everyone will rave about.

Cherry Cheesecake screams Merry Christmas to me! I make this for our holiday dinner every year. It is so easy to make great cheesecake, don't be shy, try it!

Ho ho ho Holiday Cherry Cheesecake.

Ingredients

• Vegetable oil cooking spray
• One package sugar free butter or oatmeal cookies - Voortmans and Murray are supermarket brands.
• 1 tablespoon butter, melted
• Three, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese - NOT fat free which has food starches that will ruin the texture.
• 1 1/4 cups Splenda Granulated
• 2 teaspoons vanilla extract
• 1/2 cup Fage Total Greek yogurt or reduced fat sour cream (do not use fat free)
• 4 large eggs
• One jar Smucker's Sugar Free Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature

Instructions

• Preheat oven to 300 F.
• Lightly spray an 8 inch springform cheesecake pan, or deep-dish pie plate with vegetable cooking spray and place on baking sheet.
• Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened.
• Press crumb mixture onto bottom of prepared pan. Set aside.
• Mix cream cheese, Splenda, vanilla, and Greek yogurt with electric mixer on medium speed until well blended and very creamy. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.
• Bake at 300F for 45 to 50 minutes, until center is just set. Sides should be slightly puffed, top golden BUT CAKE SHOULD STILL JIGGLE A BIT IN 2 INCHES OF CENTER. Cool on rack at room temperature. We cannot give you an exact time for doneness, which is why we give you visual cues. 
• Refrigerate 4 hours or overnight.
• Just before serving, spread cherry topping to within 1 inch of edges or spoon filling over each slice of cheesecake as it is being served.