Instructions: Preheat oven to 325 degrees. Spray an 8x8 spring-form pan with butter-flavored cooking spray. In a medium bowl, combine graham cracker crumbs, Sugar Twin (or the equivalent as described above), and margarine. Gently press crumbs into the prepared pan. In a large bowl, stir cream cheese with a spoon until soft (hint - put it in a microwave-safe bowl and soften it for 1 minute on high, being careful not to melt it completely). Add dry pudding mix, dry milk powder, water and eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla. Pour mixture into the prepared pan. Gently rotate batter to settle. Bake for 50-60 minutes or until cake is set 2" from the edge, but the center is still pudding-like. Turn oven off, open the door, and let the cake set in the oven for 15 minutes. Place the pan on a wire rack and allow it to cool completely. Remove sides of the pan and refrigerate the cake for at least 2 hours. Cut into 12 servings.

Hint: 1. A self-sealed sandwich bag works great for crushing graham crackers.

2. When serving, a good garnish is 1 T. of spreadable fruit with Cool Whip Lite.

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