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Renee’s No-Fail Cheesecake
2 packages cream cheese - softened
1 C sour cream
2/3 cup Splenda
1 tsp. vanilla
1 tbsp. lemon juice - fresh
Cream cream cheese and eggs. Add sour cream and rest of ingredients. Pour into greased glass pie plate. Place pie plate into another pan half filled with water. Bake in preheated 350 degree oven for 50 min. Turn off oven and let cool in oven.
For some reason, baking it in within another pan filled with water,
keeps it from puffing up and "falling" when removed from the oven.
I have added cocoa to this recipe for a great change of pace.