1/4 c. boiling water
1 (3 oz.) box lemon sugar-free gelatin
2 (8 oz.) pkgs. Philadelphia Cream Cheese
1/2 c. granular Splenda
1/2 c. sour cream
1/4 c. heavy cream
1 c. heavy cream
1/4 c. Splenda or liquid sweetener

In small bowl, mix lemon sugarfree gelatin with boiling water until fully dissolved. Set aside. In a separate large bowl, blend cream cheese with next 1/2 cup Splenda, sour cream and 1/4 cup heavy cream. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning pie plate sprayed with non-stick cooking spray. Refrigerate 2-3 hours.

Whip 1 cup heavy cream with 1/4 cup Splenda or liquid sweetener and billow over the top of your cheesecake. Chopped walnuts or slivered almonds may be sprinkled on top. Makes 10 servings, with 2.5 carbs per serving.

From the kitchen of Low Carb Luxury www.lowcarbluxury.com