Chocolate Cheesecake

Ingredients:
2 (8 ounce) packages of cream cheese
1 box of Jello chocolate instant pudding/pie mix
1/3 cup of Splenda
1 1/2 teaspoon vanilla extract
1/2 cup of heavy cream
2 eggs

Directions:
Soften cream cheese and mix in a bowl with the Splenda, extract and eggs.

In a separte bowl add the cream to the puding mix and wisk pudding mix (will be a bit lumpy and thick) add the pudding mix to the cream cheese mixture. Mix on high untill blended.

In a pie pan add the mixture and bake at 350 degrees for 40 minutes.

After baking, the top of the pie may appear to have a "pudding skin" - once the pie has cooled for 30 minutes you can peel that "skin" off. Refrigerate for no less than 3 hours.

Nutrition information per slice (1/8 pie): Calories: 131
Carbohdyrate: 4g