We tried the Vanilla Cookie Cheesecake and found that it is truly incredibly delicious. It tastes like real NY cheesecake! I did some playing with the numbers to see how they fit in the NS plan. Here's the recipe again, and the nutritional info. I put the total calories for each ingredient so you can see its effect on the totals. (Yes, a cup of Splenda has calories according to Jazzman and info I found on the internet.) I used vanilla extract with alcohol (10 calories just for the alcohol) and WalMart's regular vanilla wafers.

Prep Time : 8 min
Cook Time : 15 min
Type of Prep : Bake, Chill

INGREDIENTS:

4 (8-ounce) packages FF cream cheese, softened (960)
1 1/2 cups Splenda (150)
4 eggs, large (296) (Note: Don't use Egg Beaters - it changes the taste for the worse)
2 teaspoons vanilla extract (24)
36 vanilla wafers (15.6 each - if you don't use the cookie, subract the calories)
Your favorite SF fruit spread, optional (10-20 depending on choice)

PREPARATION: Line 36 muffin cups with paper liners. Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Place a vanilla wafer in each paper lined muffin cup; spoon cream cheese mixture over wafers, filling lined muffin cups about half full. Bake at 350° for 15 minutes. Leave in muffin pans and chill 8 hours. To serve, top each with about 1 tablespoon of fruit spread, or eat them plain. Makes about 36 mini cheesecakes.

Nutritional values each without the fruit spread:
* Calories = 55
* Fat gm = 1.1
* Protein gm = 4.4 (Two of them make a protein serving.)

Note: If you use the same quantity of ingredients to make 18 of them (we haven't figured the cooking time on this yet), the nutritional values for each without the fruit spread:
* Calories = 95
* Fat gm = 1.6
* Protein gm = 8.6 (One of them makes a protein serving.)