Nance's New York Cheesecake

2 8 oz. pkgs. softened cream cheese
3 eggs, room temperature
1 cup sour cream
1 tsp. vanilla (or lemon) extract
1 T finely grated lemon rind
1 1/2 cups Splenda (or to taste)

Place all ingredients in your mixer bowl and mix until everything is smoothly
creamed together.
Pre-heat oven to 375 degrees. Generously spray a muffin tin with non-stick
spray and fill with cheesecake mixture. Reduce heat to 350 degrees. Bake for
about 35 minutes or until set. Cheesecake will look puffy and lightly golden. For
a moister cheesecake, bake a few minutes less. Let cool then place in
freezer. Individual cheesecakes may need the edge of a paring knife to loosen them.
Place them in a freezer bag and take one out about an hour before eating.
Approximately 3 grams of carb and a 12 day supply of cheesecake…if you can eat just
one a day:)