Suzanne Somers Cooks Sugarless Cheesecake With Raspberry

RASPBERRY SAUCE
1 pk Frozen raspberries; thawed
3 pk Nutrasweet; up to 4
1 ts Lemon sauce

How To Prepare the Cheesecake:

Preheat the oven to 350 F. In a large mixing bowl, beat the cream cheese
and sweetener until very smooth, about 3 minutes. Add the eggs, one at a
time, beating well after each addition. Add the lemon juice, vanilla and
salt. Beat in the sour cream until just blended.

Grease an 8-inch Springform pan with 2 1/2 inch sides and line the bottom
with greased parchment or wax paper. Wrap the outside of the pan with a
double layer of heavy-duty foil to prevent seepage.

Pour the butter into the pan. Set the pan in a large roasting pan and
surround with 1 inch of very hot water. Bake for 45 minutes. Turn off the
oven without opening the door and let the cake cool for 1 hour.

Remove to a rack and cool to room temperature, about 1 hour. Cover with
plastic wrap and refrigerate overnight. Un-mold the cake onto a plate and
garnish with mint.

How To Prepare the Rasberry Sauce:

Combine all ingredients in a blender or food processor until pured. Spoon
the sauce around the cheesecake.