One 8 ounce package Murray sugar free Oatmeal Cookies
1/2 teaspoon ground cinnamon
1/2 cup pecans
2 tablespoons melted butter
Two 8-ounce packages Philadelphia Reduced Fat Cream Cheese
1 cup Splenda granulated (not the packets)
1/4 cup sour cream (or Fage yogurt)
2 teaspoons vanilla
1 Cup Sugar Free Cranberry sauce divided
Pulse cookies, nuts, and cinnamon in a food processor until finely ground. Add melted butter, and blend until evenly moistened. Press very firmly onto bottom of 9 inch spring form pan or 9 inch deep dish pie plate and set aside.
Beat cream cheese, Splenda, sour cream, and vanilla with electric mixer or stand mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just well blended. Fold in 1/2 cup sugar free cranberry sauce. Pour over crust. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. If using springform pan, loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Refrigerate 4 hours or overnight. Before serving, spoon a dollop of sugar free cranberry sauce over the top of each slice.