Instructions: Have the crust already made for this filling using a 9x11 baking pan. (Pie Crust Recipe on this site).
Instructions: Set oven to 350
Blend 16oz cream cheese softened, 1 1/4 cups room temperature sour cream and 3/4 to 1 cup sugar free powdered sugar per your taste for sweetness. Add 3 large eggs at room temperature, 1 tbsp. vanilla extract, 1 tbsp. lemon juice and a dash salt. Beat until fluffy. Optional: add 1/3 cup cocoa for chocolate cheesecake. Also optional: Drop 10 - 12 tablespoons of sugar free raspberry jam (or fruit compote) across top of batter and swirl into batter before baking.
Pour into crust and bake for 35 to 40 minutes or until the middle is set and edges are brown. Set on counter until it cools completely, then refrigerate for 2 hours to firm.
Can be frozen