INGREDIENTS: 16 Tbsp sugar substitute 40 oz Kraft non fat cream cheese 3 tablespoons of flour 3 eggs 1 Tbsp of Vanilla extract 1 cup of sour cream

Beat cream cheese, and 1 cup of sugar substitute, flour and vanilla, with electric mixer on medium speed until well blended. Add eggs one at a time on low speed until blended. Blend in sour cream. Place in bottom of greased springform pan.

Bake at 350° F for 65 minutes or until center is almost set. Run knife around rim of pan to loosen cheesecake. Cool before removing rim of pan. Refrigerate for 4 hours or overnight.

*NOTE*: you may substitute regular Philadelphia brand cream cheese if desired.

YIELD: 14 Servings.