low-carb orange cheesecake

Cheesecake with berries5 packages (8 oz) cream cheese
1/2 cup Splenda
4 eggs
1 Tbs. orange extract
1 1/2 tsp. vanilla
1/4 tsp. salt
2 cups sour cream

Preheat oven to 350 F.
In a large bowl, beat cream cheese and Splenda until very smooth. Add eggs one at a time, beating well after each. Add orange extract, vanilla and salt. Beat in the sour cream until it is completely mixed. Grease a 10 inch spring foam pan with 2 1/2″ sides. Pour batter into the pan. Bake cake for 1 hour and 5 minutes or until the center is cooked. Leave cake in oven and allow the cake to cool for 1 hour.

Remove and cool the cheesecake to room temperature. Cover with plastic wrap, and refrigerate overnight.