1 cup crushed graham crackers
1/4 cup firmly packed brown sugar
1/3 stick lite butter
1 package fat-free cream cheese
1/2 cup Splenda
1/2 cup sugar
2 tablespoons flour
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Line 8 inch round springform pan with aluminum foil, with ends of foil folding over sides of pan.
In a small bowl, combine first three ingredients. Press into prepared pan.
Bake 15 minutes.
Beat cream cheese, Splenda, and sugar on medium speed with electric mixer until well blended. Add eggs and flour. Mix well. Mix in lemon juice and baking powder. Pour over crust.
Bake 25-28 minutes or until center is set. Cool completely. Cover and refrigerate for at least 2 hours or overnight.
Store leftovers in the refrigerator.