Almost Fat Free Lemon Cheesecake

Crust
Cooking Spray
1 3/4 c fat-free vanilla wafer cookie crumbs, or any other fat free cookie crumbs of choice
4 Tbs unsalted butter, melted

Filling
3 x 8 oz pkg fat free cream cheese
1 c fat free sour cream
2 c Splenda (sugar ok too)
3 large eggs or 3/4 c egg substitute
2 Tbs lemon zest
2 Tbs lemon juice

Lemon Curd
1 1/2 tsp lemon zest
6 Tbs lemon juice
1 large egg plus 1 large egg yolk
1/2 c Splenda
2 Tbs unsalted butter, cut into bits

Crust
Preheat oven to 325

Lightly spray a 9" springform pan with cooking spray. Mix crumbs and butter in a bowl. Press crumb mixture onto bottom of pan and 1 1/2" up side of pan. Bake 8 to 10 min or until edges are lightly golden and crust is set. Cool on rack.

Filling
In mixing bowl beat cream cheese and sour cream for 2 to 3 min until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into Crust. Bake 1 hour to 1 hour and 15 min, or until center is almost set, but still slightly jiggly. Let cool completely.

Lemon Curd
* I usually don't make this unless Ryan requests it. The cheesecake can stand alone without the curd.*
In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar over gently simmering water. Whisk until hot and frothy, about 5 min. Gradually whisk in butter and continue whisking for 7 min or until thickened and coats back of spoon. Remove from heat and cool for 30 min.

Run a blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temp for 30 min. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.