Low-Sugar Raspberry Cheesecake with Pecan Crust

1 cup pecans, ground in food processor

½ stick butter or margarine, to rub pie plate (you will not use it all)

2 pkg. (8 oz. each ) light cream cheese, at room temperature (do not use fat free cream cheese)

½ cup Splenda or other sweetener (or a bit more if you want a sweeter cheesecake)

2 tsp. vanilla extract

2 eggs

1 10 oz. pkg. frozen raspberries without added sugar (Check the label to see that it says only raspberries, nothing else. Could also use fresh fruit.)

Directions at kalynskitchen.com

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