Low Carb

Cream cream cheese until fluffy, slowly add the heavy cream and sugar and eggs. Add remaining ingredients and spread over crust. Bake at 350-degrees for 30 minutes or until set. Cool.

Topping:
1 cup heavy cream
1/2 cup splenda
3 egg yolks
1 can chopped pecans
1 cup unsweetened coconut
1 teaspoon vanilla

Cook cream and egg yolks over medium heat for eight to ten minutes, until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for ten minutes and stir in sugar, then spread over cooled cheesecake. Refrigerate.

One serving (1/12 of cake): 278 calories, 5.04 carbohydrates
20 servings at 5.47 carbohydrates per serving