Ingredients:
1 lb cream cheese
1 cup splenda
4 large eggs, room temperature
1/3 cup cream
1-3/4 tsp almond extract
1-1/2 tsp poppy seeds

TOPPPING:
1-1/2 cups sour cream
1-1/2 tbl splenda
1/2 tsp almond extract
1/2 cup sliced almonds,toasted


Directions:
Preheat oven to 400°F-200°C Lightly grease a 9" 230 mm springform pan. Beat cream cheese with electric mixer until fluffy; blend in Splenda. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds. Pour mixture into prepared pan. Set pan on baking sheet. Bake for 2 hours or until a toothpick inserted in the center tests clean.
Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.
Per Serving: 270 Calories 26 grams fat 4 carbs