Low Carb New York Cheesecake

• 2/3 cup crushed pretzel sticks or 2/3 cup crushed pecans
• 1 1/2 - 2 cups Splenda sugar substitute, plus
• 3 tablespoons Splenda sugar substitute
• 3 tablespoons butter
• 4 (8 ounce) packages Philadelphia Cream Cheese (room temp)
• 1 cup sour cream
• 1 (1/4 ounce) package unflavored gelatin
• 1 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

1. Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2).
2. Add ingredients for Option 1 or 2 here also.
3. Let cool.
4. Melt butter.
5. Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs).
6. Press into bottom of 9-inch spring form pan.
7. Bake@ 350 for 8 minutes.
8. In large mixing bowl combine cream cheese, sour cream, vanilla, and almond.
9. Blend in gelatin mixture.
10. Pour into spring form with crust.
11. Place in refrigerator and cool 4 to 5 hours.
12. Optional ingredients:
13. Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup.
14. Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.

pecans, splenda sugar substitute, splenda sugar substitute, butter, cream cheese, sour cream, unflavored gelatin, water, vanilla, almond

Taken from www.food.com/recipe/low-carb-new-york-cheesecake-75573 (may not work)