Cheesecake Crystal Light

Filling:
40 ounces cream cheese (5, 8-ounce packages)
5 large eggs
2 packages Crystal Light - Raspberry Ice
1/2 cup whipping cream
Nonstick Cooking Spray

Crust:
3/4 cup ground almonds
2 tablespoons butter, melted
2 teaspoons Splenda

Directions:
Spray springform pan with nonstick cooking spray.

Mix together crust ingredients and flatten into the bottom of the pan.

Soften cream cheese by cutting into chunks, putting it into a large bowl and microwaving the whole batch for five minutes at 50-percent power (might be a little less time on high powered microwaves).

Beat softened cream cheese with electric mixer till all is smooth and creamy.

Beat in eggs one at a time. Add crystal light and whipping cream and beat till smooth and mixed in well. . Pour into prepared pan.

Bake at 350-degrees for 55-60 minutes. Remove from oven and let cool to room temperature on wire cooling rack before storing in the fridge (this helps prevent cracking).

Nutrition information per serving:
Calories: 464
Fat: 45g
Carbohydrates: 5.3g