Blueberry Cheesecake with Lemon Curd

Ingredients

1 reduced-fat graham cracker crust (you could make this from scratch ... but why?)
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Lemon Curd (store bought ... sorry Nana)

Directions

1.Preheat oven to 350 degrees F.

2.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

3.Bake for 30 to 35 minutes, or until firm. (Takes longer if you use frozen blueberries). Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

4.Top with warmed lemon curd.