Sugarfree Chocolate Cheesecake

I used the basic cheesecake recipe for this one and just replaced the white sugar with Splenda.  I baked this for my dad who happens to be diabetic, but my kids loved it too.

For the crust, you will need:

• 1 cup graham cracker crumbs
• 5 tablespoons butter, melted

For the cheesecake, you will need:

• 3 (8 0z) packages cream cheese, softened
• 3/4 Splenda
• 3/4 cup unsweetened cocoapowder
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• cocoa powder for dusting

Procedure:
1) Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbsand melted butter. Mix well and press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2) In a large bowl, beat cream cheese and Splenda together until smooth. Beat in sour cream and heavy cream. Add cocoa powder, mix well.  Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
3) Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.  Dust cake with cocoa powder before serving.

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