Delicious Treat

My grandson's SO loves to bake, she made a LC cheesecake just for me for our
Thanksgiving feast. I got to bring home the remainders as well, it is
sooooo good. Here is the recipe:

Chocolate cheesecake -- low carb

November 17, 2004
MAKES 12 SERVINGS
Bottom crust:
1 cup pecan chips
2 envelopes Splenda
7/8 stick butter
Cheesecake batter:
5 eggs, room temperature
7/8 cup heavy cream
7/8 teaspoons vanilla extract
2/3 cup Splenda
5 (8-ounce) packages cream cheese, room temperature
Chocolate swirl:
4 tablespoons butter
1 ounce baking chocolate
4 envelopes Splenda
Preheat oven to 350 degrees.
Crust: Spray a springform pan with shortening. Put pecans in a small bowl,
mix with Splenda. Melt butter and mix with nuts and Splenda. Spread evenly
over bottom of pan.
Cheesecake batter: Mix eggs, cream, vanilla and Splenda with an electric
mixer. Add cream cheese a little at a time, beating until smooth. Pour over
crust in springform pan.
Chocolate swirl: Melt butter and chocolate together in a double boiler or
microwave. Add Splenda. Using a spatula, swirl chocolate mixture through
cheesecake batter.
Bake for 1 hour. Cool thoroughly, and then chill in refrigerator at least 4
hours or overnight.
Preparation time: 15 minutes
Bake time: 60 minutes
Chill time: At least 4 hours
Nutrition facts per serving: 576 calories, 52 g fat, 5.5 g carbs, 12 g
protein, 1.5 g fiber