Ingredients:
2 (8 ounce) packages Philadelphia Cream Cheese ( I do not use fat free)
1/2 cup Splenda sugar substitute
1 1/2 teaspoons sugar
1 teaspoon vanilla
1 1/2 teaspoons white flour
1/2 cup sour cream ( not fat free)
1 1/2 teaspoons sugar-free syrup ( made with splenda)
3 tablespoons lemon juice ( or to taste)
1 teaspoon liquid sugar substitute
2 large eggs
Directions:
Pre-Heat oven 375 degrees.
In a large bowl mix cream cheese, sugar, Splenda and vanilla.
Blend on high speed for about three minutes.
Add flour,sour cream, Liquid sugar substitute and vermonts sugar free maple syrup.
Blend for another three minutes.
Add one large egg and blend well.
Add the second large egg to just blended.
Stir by hand the lemon juice (It should taste kind of lemony).
Place mixture into graham cracker crust and bake for 20-30 minutes or until the top starts browning.
Shut oven off.
Crack oven door and let stand for one hour.
Refrigerate for at least three to four hours before serving for best results.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.