Cheesecake!

Say it isn't so!  Cheesecake for a diabetic? It is like anathema to the idea of any special diet.  However, this non-baked, light cheesecake is divine.  While I am still tweaking it (I would probably try a table spoon of agave nectar or applesauce for a bit more sweetness), this was more than passable.  I don't have the calorie content, but for those who do carb counting, each slice has 15 carbs - if I did my carb count is correct (adding up all the carbs and dividing by serving size).   Let's begin!

Crust:
9" pie pan        
1 1/2 cups of walnuts (you can do pecans, but I don't have the carb count for that)
3 tbsp of softened (almost melted) butter (earth smart butter works fine!)
2 tbsp of Splenda (or Stevia)

Mix all ingredients together and press into the pie pan. Bake at 325 for 10 minutes.  Let cool.

Once the pie crust is cool, begin working on the cheesecake.

Cheesecake:
1   package (8 oz) of Neufchatal cheese (or 1/3 less fat cream cheese) - softened
1/2 cup   splenda/stevia  (feel free to add a table spoon of agave nectar or applesauce to adjust sweetness)
1 tsp vanilla extract (or raspberry or strawberry extract for a flavored cheesecake - YUM)
1   8 oz (smaller tub) of fat free Cool Whip

Mix the cheese and sugar replacements together until smooth. Add the vanilla and mix.  Fold in half of the tub of Cool Whip until the entire mixture is smooth and well mixed.  Spoon mixture into pie pan and smooth top. Add the remainder of the Cool Whip to the top of the mixture and place in refrigerator for a half hour.  Cut into 8 slices and enjoy!