Main Ingredients:

Serves: 12 Prep Time:20 prep/ 1 hr cook 8 hrs chill
Effort: Easy

Crumb Crust
1 1/2 cups Crushed Low Carb Cinnamon Nutrageous Granola ( by expert
foods) Net 3 carbs per 1/2 cup. 5 Tbsp. Butter
1/3 cup Splenda 1/8 tsp salt
Filling
2 lbs cream cheese 1 c.splenda
1 tsp Vanilla extract 1 tsp Lemon juice 4 eggs

Cooking Preparation of the Recipe:

Crust
For the crust, stir together crust ingredients and press onto the
bottom of the spring pan and 1 inch ip the sides of a buttered 24
cm.spring pan. Fill immediately or chill up to 2 hours.
Preheat the oven to 325 degrees.
Filling: use your mixer on the lowest speed. beat the cream cheese
no more than 30 seconds stop the bowl and scrape the beaters. Add
the sugar in a stream, mixing no more than 30 seconds. Stop and
scrape. Add Vanilla, lemon juice and one egg at a time mix only
until each egg is absorbed no more than 30 seconds at a time. Stop
and scrape after each addition.
Wrap aluminum foil around the bottom of the springform pan so that
is at least 1 inch up the sides place the pan in a roasting pan and
pour warm water into the pan to a depth of 1/2 inch.
Bake for 60 minutes or untl lightly colored and firm except for the
very center.
Remove from the pan of hot water.
Remove the foil and cool completely on a rack. Wrap the cheese cake
in plastic or foil and chill overnight before unmolding..

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