Sugar-free, Low Carb Cherry Cheesecake

Note from Cheri: This recipe is reprinted with permission from April S. Fields' fabulous 101 Low-Carb & Sugar-free Dessert Recipes. Click the link or phot at right to learn more about this book -- a reference that belongs in every low carb dieter's library. Click here for lots more low carb recipes!

6 eggs 1/2 Cup Sugarfree Vanilla Syrup (sweetened with Splenda*) 16 oz. cream cheese 3/8 teaspoon pure Stevia 1 teaspoon vanilla 1/2 can Lucky Leaf® cherry pie filling (sweetened with Splenda®) dash of salt

Spray a ceramic or glass 9" pie plate cooking spray or oil in a Misto® oil sprayer. Preheat oven to 350°F. Mix all ingredients, except cherry pie filling, in a blender, pour into pie plate and bake for 45 -50 minutes until firm and tip of knife blade comes out clean from center. Allow to cool then spoon out cherry pie filling around perimeter. (Save other half can for another pie.) Chill thoroughly and serve with real whipped cream. Total carbs: 6 per slice