Peanut Butter Cheesecake (with Splenda)

Ingredients:
1 Graham Cracker crust (low fat)
2 8 ounce packages of low fat cream cheese (room temp)
1/2 cup Splenda
1/2 tsp Vanilla Extract
1/2 cup Peanut Butter (creamy)
2 Eggs, 1 Egg yolk (room temp)
1 TBSP heavy cream (or 1 1/2 TBSP milk and 1/2 TBSP melted butter)

Preheat oven to 300 degrees. Fill bread pan with water and put on second shelf of oven (this will help prevent cracking of the cheesecake).

Combine cream cheese and Splenda with electric mixer on medium speed until blended. Add Vanilla Extract and cream/milk. Add the eggs and the egg yolk, one at a time. Add peanut butter. Blend until creamy and there are no lumps.

Bake for 1 hour at 300 degrees. Reduce temperature to 200 degrees. Back for additional 1 hour (or until set). Turn off oven. Let cool in oven for 30 minutes. Then let cool at room temperature for 30 minutes. Then refrigerate. This cooling process will help prevent cracking.

Serve with sugar free Cool Whip and drizzle sugar free Hershey's syrup on top.

Adapted from lowcarbfriends.