Low Carb Cheesecake (Crustless)

3-8oz Packages of Philidelphia Cream Cheese
2/3 c. Splenda
2 tsp. Vanilla Extract
3 Whole Eggs
1 c. Sour cream

Preheat oven to 375 Degrees.

1. Soften cream cheese in a bowl.
2. With an electric mixer, blend cream cheese alone until creamy and of even consistency.
3. Add sugar, vanilla, and sour cream until incorporated.
4. *Important* Add eggs ONE at a time and blend until incorporated into batter.
5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
6. Add batter to pie pan.
7. *Important but not necessary* Place first pan in a larger pan filled with water.
8. Place both pans in oven for 45 minutes or until somewhat firm in center.

I added extra vanilla for a stronger flavor, prolly about 4tsp total. I did do the water bath and cooked until golden brown and when jiggling the pan no longer had the cheesecake moving. After I took it out of the oven, I let it cool on the stove for about an hour or so then I placed in the fridge until I served it. I also cut up strawberries and added about 1-2 tbsp. of Splenda and placed in fridge. I topped the cheesecake with the fruit when I was serving it.