Butterscotch Cheesecake

Ingredients:
One 3-ounce package any flavor Jello
2 tablespoons of sugar-free butterscotch Jello
Two 8-ounce packages cream cheese
1 cup boiling water
Three to four packets sweetener

Directions:
Soften cream cheese to room temperature.

Mix lemon Jello with 1-cup boiling water (if using, if not add 1-cup hot water).

Add cream cheese and whisk until smooth.

Add butterscotch and Equal, stir some more.

Pour into pie dish and chill about three hours.

Suggestion:
Grind up some almonds and place on the bottom of the pie dish before filling.