Recipe’s - Steve & Shirley's Store

Black Bottom Low Carb Cheesecake

3 - 8 oz Bricks Cream Cheese

3 tbs Sour Cream

4 eggs

1 tb Vanilla

1/4 cup dark rum

pinch salt

3 cups splenda

4 tbs cocoa powder (Scharffenberger or Ghiradelli)

1 tbs butter

1 tsp instant coffee

= cup chopped nuts

2 tbs cream

Preheat oven to 300 degrees

Mix cream cheese, sour cream, vanilla, rum and salt together thoroughly.

Mix in 2 1/4 cups of splenda then mix in 3 eggs

Remove 1 cup of batter, add 3 tbs of cocoa and = cup splenda.

Melt butter in a pie pan in microwave and swirl around until completely covered..

Mix chopped nuts 1 tsp cocoa powder, 1/4 cup splenda and instant coffee. Spread this mixture in the pie pan.

Spread the chocolate mixture over the bottom.

Add the final egg and 2 tbs cream to the rum mixture and and mix thoroughly and pour over chocolate mixture.

Put pie pan into large baking pan and pour in one inch of water into the baking pan to created a water bath for the pie. Bake for 45 miinutes at 300 degrees. When alarm goes off turn off oven for 10 minutes. Then open the oven door (after the 10 minutes) and allow the cheesecake to sit in the oven while the oven cools. Remove when the pan is warm to the touch. Remove the pie pan from the baking pan. Allow the cheesecake to cool to room temperature before putting into refrigerator.