Instructions

1. Crust:
2. Mix crushed vanilla wafers, Splenda, and melted butter in bowl.
3. Press into and up sides of a 9 inch spring form pan.
4. Filling:
5. Beat cream cheese and Splenda with vanilla when well blended add eggs one at a time mixing well between each egg.
6. Pour in to pan with crust. Bake until light brown and firm about an hour.
7. Remove let cool for 10 min.
8. Topping:
9. Mix sour cream, Splenda, and vanilla until smooth.
10. Spread over cooled cake and return to oven for 4 min.
11. Remove from oven and let cool to room temp. before wrapping with plastic and refrigerate for 4 hours to overnight.
12. Serving:
13. Just slide knife around sides before removing sides of spring form pan.