Cheesecake - Low Carb

• butter, for the pan
• 2 lbs cream cheese, at room temp
• 1 12 cups Equal sugar substitute
• 4 large eggs, at room temp
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

1. Preheat oven to 350.
2. Butter a springform pan and set aside.
3. Beat the cream cheese until absolutely smooth.
4. Slowly beat in the sweetener.
5. Add eggs, one at a time, and beat after each addition.
6. Add the remaining ingredients, scrape down, and stir to combine.
7. Pour into prepared pan.
8. Bake for 10 minutes at 350.
9. Turn down the heat to 275 and bake for 1 hour.
10. Turn off the oven.
11. Run a knife around the edge and return the pan to the oven to cool slightly.
12. Don't worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.
13. Cover the cooled cheesecake with plastic and refrigerate overnight or up to 3 days.

butter, cream cheese, equal sugar, eggs, heavy cream, vanilla

Taken from www.food.com/recipe/cheesecake-low-carb-74652 (may not work)