How to make mad good low-carb cheesecake

Oh good! You were so enchanted and intrigued by my description of this treat from my other article that you decided to drop by! Try this creamy, fluffy pie for any dinner party. The grand thing about this dish is that it satisfies all guests--low and high carb eaters alike. So give it a go. I promise you won't be disappointed.

Instructions

Difficulty: Moderately Easy

1. Leave two bricks of Philadelphia cream cheese out until completely soft.
2. Throw both bricks in your MixMaster and whip until smooth and creamy.
3. Then crack 2 eggs into the mix, along with a tablespoon of vanilla (or almond extract if you're not deathly allergic to nuts, as I am) and roughly a cup of Splenda. Blend until creamy.
4. Pour your pale mixture into a shallow pie dish and cook at 350 for forty five minutes.
5. While your pie is cooking, spoon a tub of sour cream into a bowl whisk until thick but pourable. Mix in a handful of Splenda and a bit more vanilla.
6. Remove your cooked cheesecake and let cool for 10 minutes, then top with your creamy, sour cream mixture.
7. Put back in the oven for about 12 minutes--or until the top is browned and crackling.
8. Allow to sit and become room temp before devouring with fervor.

Tips & Warnings

• Naturally, any cheesecake can be topped with gooey black cherries, sugary strawberries or any other fruit topping of your choice. But as you know, anything besides a berry is considered a no-no to Dr. Atkins. Eh, he's dead. Eat what you want.