Creamy Cheesecake

• 34 cup graham cracker crumbs
• 13 cup ground toasted pecans
• 2 tablespoons butter, melted & cooled
• 3 tablespoons Splenda sugar substitute, granular
• 2 lbs cream cheese (room temp)
• 2 eggs
• 1 12 cups Splenda sugar substitute, granular
• 1 teaspoon pure vanilla extract
• 12 teaspoon almond extract
• 1 cup sour cream

1. Combine the graham cracker crumbs, pecans, butter and splenda and stir until blended.
2. Press evenly into bottom and part way up sides of spring form pan.
3. Place pan in freezer to chill.
4. With electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl.
5. Slowly add the splenda, beating well.
6. Add eggs, one at a time, scraping sides and beating well after each addition.
7. Add the sour cream vanilla and almond extract mix well.
8. Pour into chilled crust.
9. Bake at 450'F for 10 minutes.
10. Reduce oven temperature to 250'F.
11. Bake another 50 minutes.
12. Cool on a rack until it reaches room temperature, then place in refrigerator to chill.

graham cracker crumbs, ground toasted pecans, butter, splenda sugar substitute, cream cheese, eggs, splenda sugar substitute, vanilla, almond, sour cream

Taken from www.food.com/recipe/creamy-cheesecake-33604 (may not work)