Red, White and Blue Cheesecake

Instructions

1. Preheat oven to 325°F. Spray bottom and sides of a 9” springform pan with cooking spray. Sprinkle crumbs evenly over the bottom of the pan.
2. In the bowl of an electric mixer, combine cream cheese and Splenda Sugar Blend; beat on medium speed until smooth.
3. One at a time, add egg and egg whites, mixing constantly on low speed. Add yogurt, vanilla, and lemon zest; mix to blend (do not overbeat). Add cornstarch and mix until just combined.
4. Pour batter into prepared pan.
5. Bake for 40–45 minutes, or until top is set but center is still slightly soft and edge is light golden brown.
6. Run a thin metal spatula around edge of cheesecake to loosen, but do not remove springform ring. Let stand to cool for 30 minutes, then refrigerate at least 4 hours before serving.
7. Remove springform ring. Use berries to decorate cake to resemble a flag: Place the blueberries in the upper left and then arrange the strawberries in horizontal stripes to cover the remainder of the cake.