Diabetic Strawberry Cheesecake

3 (8 ounce ) packages cream cheese, softened

1 cup strawberry pourable sundae topping or 3/4 cup strawberry preserves mixed with 1/4 cup warm water

1 teaspoon vanilla extract

1/4 teaspoon salt

4 eggs at room temperature

2 teaspoons vanilla

1 cup sour cream

Sliced strawberries for garnish

Directions:

Preheat oven to 325 degrees. With electric mixer on medium, beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9 inch spring form pan and bake for 50 minutes.

Combine sour cream with vanilla and mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes or until just set. Turn oven off and leave cheesecake in oven with door closed for 30 minutes. Remove cheesecake from oven and place on a wire rack. Loosen cake from sides of pan with sharp knife but do not remove rim. Cool until room temperature and then refrigerate at least 4 hours before serving. Remove rim of pan before serving.

Garnish with sliced strawberries.

Serves 16

Nutrition information per slice: 379 calories, 18 g carbohydrate, 31 gm fat

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