I have made a lot of cheesecakes in my time but this is absolutely the best one I have ever made. The slow cooking makes for a creamy texture, fabulous rich taste and there was not a single crack on the top --- molly

***I made a crust out of butter, oats, almond flour and Splenda and just patted it in the bottom of the Springform pan.

2# cream cheese (I used Neufchatel to lower the fat)
1 cup Splenda (I used half Splenda and half Fructose)
2 Tbsp Vanilla Extract
2 Tsp Rum Extract
5 eggs

Pre-heat oven to 200?

Grease a 9" Springform Pan. Pat crust of choice into the bottom of the pan.

In a large bowl, combine the cream cheeses and sweetener beating until smooth. Stir in the vanilla, rum extract, and eggs. Beat until smooth and well blended.

Pour the batter into the pan and place in the oven overnight. (you want this to cook 6-8 hours)

The cake will be set and the top just lightly colored.

The next morning remove the pan from the oven and place on a wire rack to cool for one hour.

Remove the sides of the pan. Cover and chill until ready to serve.