Sugar Free Baked chocolate cheesecake 
16 oz cream cheese
48 packets or 1 cup of Splenda
4 TBLS Hershey cocoa powder
1 TBLS heavy cream
1 tsp vanilla extract
2 eggs
Preheat oven to 325 and grease 8” spring form pan.
Combine cream cheese, eggs, heavy cream and vanilla extract. Use hand mixer. Blend until smooth.
Combine Splenda, cocoa
Blend in Splenda and cocoa mix slowly until blended smooth.
Bake 30 minutes or until center has just turned from liquid to baked.
Top with nothing, sugar free chocolate syrup, sugar free fruit jam of choice, or both. Cut in 8 slices. 4 carbs per slice.
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