Sugar Free Low Fat Cheesecake

Jello Sugar Free Fat Free Cheesecake Pudding *serving siz..., 4 serving (remove)
*Skim Milk, 2 cup (remove)
1 batch of graham cracker pie crust, already made:
(1/4 c plus 1TBSP of Water
1 c plus 2 TSBP whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
5 tbsp of granulated Splenda
1 tsp vanilla extract
2 tbsp Cary's Sugar Free Syrup
1 tbsp Extra Virgin Olive Oil)

Serving Size: 6 small servings
FOR PIE CRUST: (Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands (or, if you don’t want to get your hands dirty, put the mixture in a plastic bag and squish into a ball). Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Cut into squares or cookie-cuttered shapes, and place on a cookie sheet. Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers super-soft or crispy.)
FOR CHEESECAKE: Separately whisk sugar free/fat free cheesecake pudding mix with two cups of cold skim milk for two minutes, let sit in fridge for five minutes