Light Eggnog Cheesecake

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
3. 3
   Bake for 10 minutes. Cool.
4. 4
   Preheat oven to 425 F (400 F convection).
5. 5
   Beat remaining ingredients until very smooth.
6. 6
   Bake for 10 minutes.
7. 7
   Reduce heat to 250 F (225 F convection).
8. 8
   Bake for 45 minutes or until center of cheesecake is firm but wiggly.
9. 9
   Remove from oven, immediately run knife around edges to loosen cheesecake.
10. 10
    Cool completely at room temperature before removing rim.
11. 11
    Refrigerate overnight before serving.