Prep
0-15 mins
Cook
4 HRS 55 MIN
Ingredients
1/2 cup
ground almonds
3 pkg
(8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup
sugar
1/4 cup
granulated sugar substitute
1 tbsp
vanilla
1 cup
sour cream
4
eggs
1 pt
(2 cups) fresh raspberries
Instructions
Step 1
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
Step 2
Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
Step 3
Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator.Makes 16 servings