This recipe uses equal as a sugar substitute. It can work well because the sugar in the original recipe is more of a flavoring than thickener. It's the eggs and cream cheese that form the set. Other sweeteners can be substituted.

The graham crackers are really illegal. The use enriched flour, high fructose corn syrup and honey. Taking the total carbs as illegal, it still comes out to only 7 grams of carbs per serving. That's based on 24 slices, each about 1.3 inches at the end of the wedge, a very generous serving as this is very rich.

Cheesecake

Position rack in center of oven; preheat to 350. Lightly butter a 10 inch springform pan.

Crust
1/4 Cup Butter, melted
2 Tbs Sugar or 1 tsp Equal (3 packets)
1 Package Graham Crackers (1 part of box)

Combine in Blender. Press into pan, covering bottom and sides.

Filling
4 8 Ounce Packages Cream Cheese, room temperature
4 eggs
1 1/4 cups sugar or 3 Tbs Equal (30 packets)
1 Tbs Fresh Lemon Juice
2 tsp vanilla

Beat cream Cheese in large bowl of mixer until smooth.
Add eggs, sugar, lemon juice, and vanilla. Beat thoroughly. Carefully fill springform pan.

Set pan on baking sheet to catch any overflow. Bake 50 to 55 minutes. Don't worry about any cracks that may form. Remove from oven and let stand at room temperature for 15 minutes. Keep oven at 350.

Topping
1 Cup Sour Cream
2 Tbs Sugar or 1 tsp Equal (3 packets)
1 tsp Vanilla

Combine and blend well. Refrigerate. When cake has cooled, spoon topping over cake starting at the center and working toward the sides. Return cake to oven for 5 minutes. Let cake cool then refrigerate for at least 24 hours, preferably 2 or 3 days.

Fresh strawberries are good on top as a garnish; I prefer it plain.