Ultimate Cheesecake, Low Carb

• 12 cup pecans, finely chopped
• cooking spray
• 3 (8 ounce) packages reduced-fat cream cheese, softened to room temperature
• 34 cup Splenda granular
• 4 large eggs
• 1 12 teaspoons vanilla extract
• 14 cup whipping cream
• 12 cup whipping cream
• 3 teaspoons Splenda granular

1. Spray bottom and sides of pan.
2. I use a glass pie dish but if you have a springform pan, use it.
3. Preheat oven to 350.
4. Finely chop the nuts and spread on bottom of pan.
5. In a large mixing bowl using a hand mixer, blend 3 packages of softened cheese until creamy.
6. Add the splenda and blend.
7. Blend in the 4 eggs and vanilla extract.
8. Blend in 1/4 cup whipping cream until 'batter' is creamy and fluffy.
9. Spread the batter over the nuts in the pan.
10. Place a pan of water in the oven, under the cheesecake during cooking time.
11. OR if you have a large enough pan of water, submerge the cheesecake pan into the water so the water level is about 1/2 way up the sides of the pan.
12. Bake at 350 for 45 minutes.
13. After cheesecake has cooled make the topping:
14. In a medium bowl using a hand mixer, beat the whipping cream and splenda for about 3 minutes until very fluffy.
15. Serve chilled with a dollop of whipped cream.
16. It's okay to add a sliced strawberry of 6 or 8 blueberries.

pecans, cooking spray, cream cheese, splenda, eggs, vanilla, whipping cream, whipping cream, splenda

Taken from www.food.com/recipe/ultimate-cheesecake-low-carb-390642 (may not work)