Ingredients:
16 ounces cream cheese, softened
2/3 cup Splenda sugar substitute
1 cup sour cream
1 1/2 tablespoons vanilla extract ( can use lemon or almond extract as preferred)
3 eggs
Directions:
Preheat oven to 325 degrees.
Spray 8 custard cups/ramekins or an 8×6 pan w/PAM Put custard cups in a water bath.
Water should come up about 1/2 on the glass.
Add all ingredients to blender.
Blend until well mixed and liquefied.
Pour into custard cups.
Bake for 1 hour.
After 1 hour, shut oven off, leaving cheesecake in oven for 1 more hour.
Remove and cool.
Refrigerate.
Servings: 8
Time preparation: 5 min.
Time total: 125 min.