Cheesecake

Mom used to make a cheesecake very simular to this. Her version was not sugar free (she used real sugar and a graham cracker crust). This version, like hers, makes a delicious breakfact as well as a wonderful desert.

Crust Ingredients

• Crumb crust (sugar free) or nut crust (sugar and gluten free)

Filling Ingredients

• 4 eggs well beaten
• 4 8 oz. packages of Neufchatel cheese
• 2¼ cup Splenda
• 2 teaspoon vanilla
• 1 teaspoon salt
• ½ teaspoon powdered cinnamon

Topping Ingredients

• 1½ cups sour cream
• 1 cup Splenda
• 2 teaspoon vanilla
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 375°.
2. Put all filling ingredients, except cinnamon, in a blender and process until smooth.
3. Pour into crust and bake 20 minutes.
4. Sprinkle with powdered cinnamon.
5. Cool to room temperature.
6. Preheat oven to 450°.
7. Mix ingredients and pour over cheesecake.
8. Bake 5 minutes.
9. Cool to room temperature.
10. Refrigerate for at least 6 hours before serving.