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1
Preheat oven to 375 degrees.
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2
Place the graham crackers and peanut butter in the container of a food processor and pulse until crackers are crumbed and well blended with the peanut butter; press into the bottom of a square 8-inch baking pan; place in preheated oven for 5 to 8 minutes.
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3
In a large mixing bowl, beat together the cheeses, Splenda and sugar; beat in egg and egg whites; stir in vanilla.
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4
Pour the mixture into the crust and bake for 18 to 20 minutes or until set.
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5
Remove from oven, place on wire rack and with a sharp knife blade that has been dipped in water, quickly run the knife between the crust and pan; allow to stand at room temperature until cool to the touch.
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6
While the cheesecake is baking, mix together the fresh berries, Splenda, sugar, lemon juice, salt and bring to boil, lightly crush the berries with potato masher or back of a spoon to help release the juices.
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7
Cook for 1 minute, mix together the cornstarch and water until smooth and whisk into the berry mixture; continue to cook over low heat until clear and slightly thickened.
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8
Remove from heat and pour into a small dish, allow to cool at room temperature.
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9
When the cheesecake is cool to the touch top with berries, cover and refrigerate until ready to serve.
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10
Please make sure that the cheesecake and topping are both room temperature before topping the cake.
