Blackberry Cheesecake Cookie - Splenda®

Ingredients

• For the graham cracker cookie:
• 1 cup plus 2 tablespoons all-purpose flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 8 tablespoons plant-based butter or margarine
• ¼ cup granulated Splenda® Granulated Sweetener
• 1/3 cup Splenda® Brown Sugar Blend
• 1 large egg
• 1 teaspoon pure vanilla extract
• For the blackberry jam topping:
• 6 ounces fresh blackberries
• 1 teaspoon fresh lemon juice
• ¼ cup Splenda® Granulated Sweetener
• For the cream cheese topping:
• 1 ½ cups Splenda® Granulated Sweetener
• 1 teaspoon cornstarch
• 4 ounces light cream cheese
• Optional topping: fresh blackberries, sliced in half