Cheesecake--Low Carb

• 16 ounces cream cheese, softened
• 23 cup Splenda sugar substitute
• 1 cup sour cream
• 1 12 tablespoons vanilla extract (can use lemon or almond extract as preferred)
• 3 eggs

1. Preheat oven to 325 degrees.
2. Spray 8 custard cups/ramekins or an 8x6 pan w/PAM Put custard cups in a water bath.
3. Water should come up about 1/2 on the glass.
4. Add all ingredients to blender.
5. Blend until well mixed and liquefied.
6. Pour into custard cups.
7. Bake for 1 hour.
8. After 1 hour, shut oven off, leaving cheesecake in oven for 1 more hour.
9. Remove and cool.
10. Refrigerate.

cream cheese, splenda sugar substitute, sour cream, vanilla, eggs

Taken from www.food.com/recipe/cheesecake-low-carb-83696 (may not work)