3 (8oz.) bricks low-fat cream cheese (do not use fat-free), Whip to soften, 2 t. vanilla extract, 1/2 c. Splenda, 1 c. lite sour cream (do not use fat-free). Whip together then add 3 eggs (One at a time!) beating continuously. Should be well beaten.
Spray a pie plate with non-stick cooking spray.
Empty beaten mixture into pie plate and set into a large baking pan, big enough for the pie plate to set easily into, with a couple inches of water under pie plate taking care not to over fill water level too high. Carefully place in preheated 375 degree oven and bake for 45 minutes. Remove from oven and take pie plate out of large pan to cool. Cheesecake will rise very high when done baking but will fall as it cools. Let cool to room temperature then refrigerate to chill. Best to make a day ahead.