Ingredients:
1 cup pecan halves, ground in food processor
1 -2 tablespoon butter, melted
1 -3 teaspoon brown Sugar Twin
3 (8 ounce) packages cream cheese, softened
3/4-1 cup Splenda sugar substitute, plus
3 teaspoons Splenda sugar substitute
1 teaspoon vanilla extract
3 eggs
1 ounce unsweetened chocolate or 3 tablespoons cocoa
Directions:
Preaheat oven to 350 degrees.
CRUST.
Mix pecans, brown sugar twin and melted butter.
Press onto the bottom of a 9″ springform pan.
Bake for 10-15 minutes.
Remove from oven and set aside to cool.
FILLING.
Increase the oven temperature to 450 degrees.
Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
Add eggs, one at a time, mixing well after each addition.
Blend chocolate into one cup of batter and add 3 teaspoons splenda.
Layer the plain and chocolate batters over the prepared crust.
Cut through the batters with a knife several times for a marbleing effect.
Bake for 10 minutes.
Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
It is best if it chills longer.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.