KC's version of a Kraft's Foods recipe 

Preparation:	1. Heat oven to 325°F. 

 2. LINE 13x9-inch pan with foil, with ends of foil
 extending over sides. Mix crumbs, butter and 2
 Tbsp. sugar (Sweet-N-Low: 1 Tbsp. or 9  packs;
 press onto bottom of pan. 

 3. BEAT cream cheese, 1 cup of the remaining
 sugar (Sweet-N-low:  8 teaspoons or 24 packs)
 and 1 tsp. vanilla with mixer until well blended.
 Add 1 cup sour cream; mix well. Add eggs, 1 at
 a time, beating on low speed after each just
 until blended. Pour over crust. 

 4. BAKE 40 min. or until center is almost set. Mix
 remaining sour cream, sugar (or Sweet-N-Low)
 and vanilla; carefully spread over cheesecake.
 Bake 10 min. Cool completely. Refrigerate 3
 hours. Use foil handles to lift cheesecake from
 pan before cutting to serve. Top with berries.

                       
 Nutrition InformationSection: 1 Serving (1 Appetizer) 
 Calories: 420		Total fat:  30 g	Saturated fat:  18 g
 Cholesterol: 140 mg		Sodium: 360 mg	Carbohydrate: 30 g
 Dietary fiber: 1 g		Sugars: 22 g (with Sweet-N-Low: Sugars: 5-6 g)	
 Vitamin A: 20 %DV		Vitamin C: 20 %DV	Calcium: 10 %DV 
 Iron: 4 %DV			Protein: 7 g

 NOTE: All Nutrition Information changes when using low-fat
 or lite products. Using Sweet-N-Low lowers Sugar