Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.
Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.
Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.
Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.
Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.
Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.
Copyright Diabetic Cooking.