Guilt Free Cheesecake Pie for Labor Day

9 inch graham cracker crust (reduced fat if you can find it)
2 eggs
3/4 cup Splenda
1/2 tsp. grated lemon peel
2 packages. low fat or fat free cream cheese (low fat has richer taste) room temperature
2 tsp. vanilla

Topping Ingredients

1 cup fat free or light sour cream
3 TBSP Splenda
2 tsp vanilla
raspberries or strawberries
blueberries

Directions

Preheat oven to 350 degrees.

Slightly beat cream cheese.

Add eggs, Splenda, vanilla and lemon peel.

Beat until light and fluffy with no lumps.

Pour into pie crust and bake for 30 minutes or firm.

Let cool .

Mix the first three topping ingredients well. Spread over cooled cheesecake.

Arrange the berries over the topping.

Chill for at least an hour. Enjoy.