| 1. |
Grease a deep dish springform pan, or a deep dish pie pan and set aside. |
| 2. |
Beat the cream cheese on lowest setting for 5 minutes. Add the Stevia and vanilla flavoring and beat lightly. Add 1 egg at a time and beat lightly, repeat for all eggs one at a time. Next, add the sour cream and beat well. |
| 3. |
Pour mix into pan. |
| 4. |
Bake at 325 °F (160 °C) for 55 minutes. Start checking at 45 minutes. If it's getting brown, turn the oven off. |
| 5. |
When the time is up, prop open the oven door, turn off oven and leave the cheesecake in the oven for another hour. |
| 6. |
After 1 hour, remove from the oven and allow to cool completely. Chill 12-24 hours before serving. The longer you can chill the firmer it will set. |
| 7. |
Note: for a dark, glass or nonstick pan bake at 300 °F (150 °C). |
