Blueberry Cheesecake

Ingredients:

2 pkgs. (8 oz. each) cream cheese softened

1/2 cup Splenda

1/2 tsp. vanilla

2 eggs

1 cup fresh blueberries divided

1 single pie crust

Directions

Preheat oven to 350 degrees. Mix the cream cheese, Splenda, and vanilla until well blended. Add the eggs and mix well. Fold in a half cup of the blueberries. Pour into the pie crust and sprinkle remaining blueberries on top. The blueberries will sink slightly into the cheesecake as it bakes. Bake for about 40 minutes or until the cheesecake jiggles in the middle when you shake it slightly. Refrigerate overnight and serve. Excellent with sugar free cool whip!