Crust:

• 1 bag THM Sugar Cookie Mix
• 2 eggs
• 1/2 cup butter, softened
• 1 tsp. vanilla extract

Mix and spread the batter in a large cookie sheet that has been lightly sprayed with cooking oil. Bake at 350° for about 12-14 minutes (until golden on top). Let cool.

Cheesecake:

• 1/4 cup lemon juice
• 2 tsp.THM Just Gelatin

Add the gelatin to the lemon juice in a small bowl and lightly stir. Let sit a couple minutes and then microwave for 20 seconds to bloom the gelatin. Stir and set aside.

To your KitchenAid mixing bowl (or other large bowl), add:

•  2 - 8 oz. pkg. 1/3 less fat cream cheese (Neufchatel), softened.
• 1/2 cup non-fat plain Greek yogurt
• 1/2 cup heavy cream
• 1/2 cup THM Gentle Sweet
• zest of 1 lemon, finely chopped
• 1 tsp. vanilla extract

After you’ve added the above six ingredients to the bowl, mix until fluffy. Then slowly add the gelatin/lemon juice with the mixer going. Mix well for 2-3 minutes. When you’ve got the cheesecake mix smooth, spread it out (using a spatula) across your cooled cookie crust. Put the pan in the refrigerator to firm the cheesecake up.

Blueberry Topping:

• 4 cups frozen blueberries
• 1 cup water
• 1/2 cup allulose

In a medium saucepan, bring these three ingredients to a soft boil.

• 1/2 cup lemon juice
• 4 tsp. Just Gelatin

Mix the gelatin into the lemon juice. Let sit a minute and then stir into the blueberry sauce. Cook for a few minutes. Let the sauce cool a bit and then spread onto the lemon cheesecake. Refrigerate again before serving.

 enJOY!