bunyan's diabetic cherry almond cheesecake bars

How To Make bunyan's diabetic cherry almond cheesecake bars

• Step 1
  Crank the oven to 350
• Step 2
  Spray an 8 X 8 X 2 inch baking pan with PAM, set aside
• Step 3
  Dump the flour, oats, Splenda/brown sugar blend, & almonds into a medium bowl
• Step 4
  Stir to combine
• Step 5
  With a pastry blender, cut in the butter until it resembles course crumbs.
• Step 6
  Press the crust mixture into the baking pan
• Step 7
  Bake for 12 minutes
• Step 8
  Meanwhile, back at the ranch, dump the cream cheese, Splenda/sugar blend, vanilla & almond extract into a large bowl
• Step 9
  Beat with an electric mixer on medium speed until light & fluffy
• Step 10
  Add the eggs, one at a time, mixing on low speed until just combined
• Step 11
  Stir in the cherries
• Step 12
  Spread the cream cheese mixture over the partially baked crust
• Step 13
  Bake for 25 to 35 minutes or until the cream cheese layer is set
• Step 14
  Cool to room temperature on a wire rack
• Step 15
  Cover and chill for 24 hours before serving
• Step 16
  Whip the heavy whipping cream in a chilled bowl,adding the Splenda/sugar blend and vanilla just when the cream hits soft peaks, keep whipping until stiff peaks form
• Step 17
  Cut the finished product into bars, plate with a dollop of whipped cream on each one and serve
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