1 (9 inch) baked graham cracker pie crust
1 1/2 pkgs. (8 oz.) light cream cheese
17 packets artificial sweetener
2 eggs
1 tsp. vanilla extract

TOPPING:

2 c. whole frozen, unsweetened strawberries, thawed
12 packets artificial sweetener
Water
1 tbsp. cornstarch
2 tsp. lemon juice

For cake: Unwrap cream cheese and place in a 1 1/2 quart bowl. Microwave on low (10 percent) 1 1/2 to 2 minutes or until softened. Add 16 packets of artificial sweetener, eggs and vanilla. Beat with electric mixer on high speed until smooth.

Microwave until thoroughly heated, stirring frequently and pour into pie crust. Microwave on medium (50 percent) for 5 to 7 minutes. Remove cheesecake when a knife inserted off-center comes out clean. Otherwise, continue microwaving cheesecake on medium-low (30 percent) 1 minute or until done. (Do not overbake.) Sprinkle remaining packet of artificial sweetener on top of cheesecake.

For topping: Drain berries, add water to berry juice, making 1 cup. Combine all topping ingredients except berries in a 1 quart glass measure. Microwave on high (100 percent) covered until thick, 3 to 4 minutes, stirring every minute. Add berries and heat. Berries should remain whole. Makes 16 servings.