I put the recipe for my FAVORITE cheesecake in here. Its a little difficult but its worth the extra steps! Its sooo good! I skip the lemon rind... and add lots of lemon juice. It has like 3-4 carbs per slice if you cut the cheesecake into 8 slices. And be sure if your using a spring form pan that you have a good one, and wrap the pan in aluminum foil or else water will get into the cheesecake! Low Carb Cheesecake (the best) ~5 (8-ounce) blocks cream cheese, softened* ~1-3/4 cups Splenda sugar substitute (add more if necessary and see if it's sweet enough) ~2-1/2 teaspoons grated lemon rind ~3 tsp lemon juice ~2 teaspoons vanilla extract ~1/4 teaspoon salt ~5 large eggs ~(*OR 4 blocks of cream cheese and one cup of sour cream) How To Prepare: ~To prepare the filling, beat cheeses at high speed of mixer until smooth. ~Add Splenda and the next 4 ingredients (through salt); beat well. ~Add eggs, 1 at a time, beating well after each addition, but not over- beating. (Add the sour cream last and just stir through.) ~Spray a spring-form pan with No-Stick spray. Pour the cheese mixture into prepared pan. Tap pan on counter to get rid of air bubbles. ~Place the cheesecake in a bigger pan and after you put it on the shelf in the oven, pour very hot water about 1" into the pan to make a water bath -- the cheesecake cooks more evenly that way) ~Bake at 325° or 350°F for 1 hour, or until cheesecake is almost set. The middle should still be a bit loose. ~Turn off oven and leave it in the oven up to 1 hour. ~Remove cheesecake from oven, run very sharp knife around the edge of the pan if it looks like it's sticking to the edge of the pan. ~Chill for at least 8 hours. When slicing, dip knife in very hot water between slices and wipe off knife for perfect pieces. Optional: For the whipped cream: I beat about 1/3 cup heavy cream with approx 1 TBS Splenda. I decorate the top with whipped cream and top with fresh raspberries. It’s been a big hit.