Instructions
- Preheat oven to 325 degrees.
- Place cookie crumbs, cinnamon and butter in a food processor and pulse until the texture of damp sand. Press into bottom of an 8-inch springform pan. Chill while preparing the filling.
- Beat cream cheese with Truvia until creamy – add vanilla, lemon juice and yogurt. Add eggs one at a time, scraping down bowl and beating 30 seconds between additions, until perfectly smooth.
- Pour into crust. Place on cookie sheet and bake until sides are slightly puffed but the center of the cheesecake still jiggles a little when you move the pan, 45 to 60 minutes. (if there are waves across center of cake when side of pan is tapped or gently moved, it is not cooked)
- Remove from oven, cool to room temperature before placing in refrigerator overnight to chill.
- Do not worry about cracking – it sometimes happens and once they take a bite, no one will care.
Go to the next page to get the Amount Per Serving
