(Lee)
(serves 12 – 3 grams carbs per serving)

4 eggs at room temperature
8 tsps. Equal (from box for baking)
6 pkgs. Splenda  (the blending of these 2 sweeteners is important – do not substitute)
2 tsps. fresh lemon juice
½ tsp. salt
3 8-oz. pkgs. cream cheese, softened
1 tsp. vanilla

Topping:
1 pt. sour cream
1 tbsp. vanilla
2 tsps. Equal

Grease springform pan (I don’t have one, couldn’t find one at Wal Mart, used Pyrex) with butter.  Beat four eggs at room temperature at high speed for a long time – until lemony in color.  Add Equal, Splenda, lemon juice, and salt.  Cut softened cream cheese in cubes and gradually add to mixture, blending well until smooth.  Add vanilla.  Pour into pan and bake in a 350-360 degree oven (preferably 360) for approximately 30 minutes.  Do not overcook.  Remove from oven.  Turn oven temp. to 425.  Spread topping on cheesecake; return to oven and bake for 10 more minutes.  Refrigerate.