3 (8 ounce) packages cream cheese
25 (1 g) packets Splenda sugar substitute
1 tablespoon vanilla extract
1 teaspoon almond extract
1. Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy. Pour into a greased pie pan.
2. Bake for 35 minutes at 350°F or until cracked and golden brown.
3. A twist to this recipe is to make a "crust". Just melt butter or margarine and some Splenda (or whatever you prefer) in a saucepan then add ground pecans or almonds to make a thick mix,
4. Press into a pie pan and add your cheesecake blend.