Special equipment: Spring form Pan
Ingredients:
1 pre made, sugar free graham cracker crust
2 Tbsp. melted butter
8oz pkgs cream cheese (softened)
¾ cup sour cream
1 cup Splenda
1 tsp vanilla
4 eggs
1 Can, sugar free cherry pie filling
Preheat oven to 300 degrees.
Place large cake pan filled with water on bottom rack while pre-heating. This will stay in the oven for the duration of baking to help prevent cake from getting too dry.
Spray spring form pan with nonstick spray.
In small bowl, crumble crust and combine with melted butter. Press into bottom of spring form pan.
In large bowl, combine cream cheese, sour cream, Splenda and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Pour batter into spring form pan. Bake in upper middle rack for one hour. Turn off oven and leave inside oven for 30 more minutes. Chill in fridge for 6 hours or overnight. Top with Sugar Free cherry pie filling and serve.
