Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup splenda, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tbs cornstach and salt. Pour batter into a 9-inch spring-form pan sprayed with non-stick spray. You may use egg substitute instead of eggs. Also you may wish to add a flavor extract such as vanilla or almond to mixture
Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 tbs splenda, and vanilla; mix well. You can also add almond or other sugar free syrups. Spread over cheesecake. Bake at 325 degrees an additional 10 minutes.
Cool cheesecake on wire rack. Cover and chill 8 hours.
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