Sugar Free Cheesecake

• 1 envelope Knox's unflavored gelatine
• 1/2 c. Splenda
• 1 cup boiling water
• 2 (8 oz. pkg.) cream cheese (softened)
• 1 tsp. vanilla extract (optional)
• 9 in. pie plate
• 2 c. toasted walnuts for crust
• 1/3 c. Folger's (or any brand) mocoa instant coffee

1. Mix gelatine and sugar in small bowl. Add boiling water and stir until gelatine dissolves completely, about 5 minutes. Place walnuts in pan, place in oven at 300u0b0 for 15-20 minutes or until golden brown. Cool nuts, then process
2. in food processor until well ground. Pat them in the bottom of a 9 inch pie pan. Beat cream cheese and vanilla in large bowl with mixer until smooth. Add instant mocoa coffee and blend well. Slowly beat in gelatine mixture. Pour into prepared crust.
3. Refrigerate until firm, about 3 hours.

gelatine, splenda, boiling water, cream cheese, vanilla, walnuts, s

Taken from www.cookbooks.com/Recipe-Details.aspx?id=75198 (may not work)