Sugar Free Cheesecake

Crust:
1 C flour
1/2 C Butter
1/2 C Chopped Pecans or other nut
3 T splenda

Mix ingredients - and press into a 9 inch springform pan. Bake at 350 for about 10 or 12 minutes until a little brown.

Filling:
4 - 8 oz packages cream cheese - room temperature works best
1 1/2 cups splenda (the kind that measures like sugar)
3/4 c milk
4 eggs
1 c sour cream
1 T vanilla extract
1/4 c all purpose flour

Mix cream cheese with splenda until smooth. Blend in milk, then mix in the eggs one at a time mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth, but don't over beat it. Pour into the prepared crust.
Bake at 350 for 1 hour. Turn the oven off - run a sharp knife between the cake and the pan quickly and let cake cool for another hour in the oven with the door closed. Take out and let cool completely and then refrigerate. This prevents cracking (sometimes they crack - but still taste great).