1 lb cream cheese (2 blocks @ room temp)
10 pks of splenda
dash salt
3 eggs (room temp)
1/2 tsp almond extract
almond slices (optional)
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1 cup sour cream
1 tsp vanilla extract
3 packages splenda
Preheat oven to 350 degrees. Beat Cream cheese until fluffy. Gradually beat in Splenda and dash of salt. Add eggs one at time beating well. Beat until smooth. Add almond extract, beat again and pour into 9 inch glass pie plate, bake at 350 for 25 min. Remove from oven and let cool for 20 minutes. Leave oven on. Beat together the cup of sour cream and the vanilla extract and 3 packages of Splenda. Pour over top of cooled cake spreading nearly to edges. Put cake back in oven for 10 minutes longer and sprinkle with almond slices.
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