Sugar Free Cheesecake

• graham cracker pie crust↗2 pieces
• (8 ounce) box cream cheese or (8 ounce) box neufchatel cheese↗1 box

  8 ounce

• cup sour cream↗1 cup
• (12 ounce) container thawed whipped topping (Cool Whip)1 container

  12 ounce, thawed

• teaspoons vanilla (or other flavor extract)↗2 teaspoons
• cup Splenda sugar substitute (optional)↗1⁄2 cup

  optional

• teaspoon salt (optional)↗1⁄4 teaspoon

  optional

• cup cocoa powder (optional)↗1⁄4 cup

  optional

Step-by-step instructions

1. 1

   In standup blender, beat cream cheese until smooth.

2. 2

   Add vanilla and sour cream until blended.

3. 3

   Add whipped topping.

4. 4

   Spoon into graham cracker crusts.

5. 5

   Chill for at least 24 hours.

6. 6

   If using chocolate cocoa powder (works best), add 1/4 tsp salt and 1/2 cup Splenda.