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For the filling:
6 Packages 8 ounces full fat cream cheese, room temperature
2 Cups Powdered Sweetener
5 Large Eggs room temperature
8 Ounces Sour Cream room temperature
1 Tablespoon Vanilla extract
Instructions:
*Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
*In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
*Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
*Add in the room temperature eggs one at a time and beat until well incorporated.
*Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
*Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
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