Here is the recipe and it is delicious.

Beachgirl's Basic Cheesecake
32 ounces cream cheese
1 cup Splenda (may substitute 1 cup of Da Vinci's Syrup which reduces
carb
count to 3 for each serving!)
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
With an electric mixer, combine the cream cheese and Splenda at slow
to medium
speed, scraping sides often. Add all other ingredients except eggs.
When
completely mixed (with no lumps), add the eggs and egg yolk, one at a
time,
beating very slowly. When eggs are incorporated, do not mix any more.
Over-mixing the eggs is a contributing cause of cracked cheesecakes.
(The
leading cause of cracking is over-cooking, so don't believe any one
who tells
you it is normal for a cheesecake to be cracked; it isn't.) Always
treat the
batter gently.

Pour the mixture into the springform pan. Place the pan on a very
large piece
of aluminum foil, and fold the foil up around the pan to create a
watertight
barrier around the cheesecake. Then place the barrier pan in an even
larger pan
and fill the larger pan halfway with water. This is called a water
bath. It is
a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree
preheated
oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.

Turn oven off and leave cheesecake in until the oven is completely
cool. The
cheesecake can even be left overnight at this point. Cracks can also
occur when
a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake,
separating it from the sides of the pan. If your goal is to serve the
cheesecake on a different dish without the bottom of the spring form
pan, then
the pan can be lined with parchment paper before the batter is poured
in. Make
sure to grease both sides of the paper. This will make for easy
removal of the
cheesecake later. It works best if the cheesecake has been
refrigerated fully
before trying to remove it from the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g
Fat; 8g
Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol;
244mg Sodium