New York Style Cheesecake - Sugar Free

• 1 graham cracker crust (homemade or store bought)
• 1 lb light cream cheese (455 grams) or 1 lb neufchatel cheese, softened (455 grams)
• 12 cup light sour cream (120 grams)
• 2 eggs
• 12 cup Splenda sugar substitute (12 grams)
• 2 teaspoons vanilla extract
• 1 pinch salt

1. Using your electric mixer, beat cream cheese, sour cream, and eggs until they're very smooth.
2. (You'll need to scrape down the sides of the bowl at least a few times).
3. Now beat Splenda, vanilla extract, and salt.
4. Pour into the waiting crust.
5. Cover the pan tightly with foil, squeezing it in around the rim.
6. Take a big sheet of foil, at least 18" (45 centimeters) long, and roll it into a loose cylinder.
7. Bend it into a circle, and place it in the bottom of your slow cooker.
8. (You're making a rack to put the pan on).
9. Pour 1/4" of water into your slow cooker, then put the pan on the donut of foil.
10. Cover the slow cooker, set it to high, and let it cook for 3-4 hours.
11. Turn off the slow cooker, uncover, and let cool for at least 20-30 minutes before you try to remove the pan from the slow cooker.
12. Chill well before serving.

graham cracker crust, light cream cheese, light sour cream, eggs, splenda sugar substitute, vanilla, salt

Taken from www.food.com/recipe/new-york-style-cheesecake-sugar-free-332393 (may not work)