Low Carb New York Cheesecake - cooking recipe

Ingredients

2/3 cup crushed pretzel sticks or 2/3 cup crushed pecans
1 1/2 - 2 cups Splenda sugar substitute, plus
3 tablespoons Splenda sugar substitute
3 tablespoons butter
4 (8 ounce) packages Philadelphia Cream Cheese (room temp)
1 cup sour cream
1 (1/4 ounce) package unflavored gelatin
1 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract

Preparation

Mix water, gelatin and 1 1/2 cups Splenda and warm on stove. (you may want to add 2 cups of Splenda instead of 1 1/2).
Add ingredients for Option 1 or 2 here also.
Let cool.
Melt butter.
Crush Pretzels and mix with butter and 3 tbso Splenda. (You can substitute 1 cup chopped pecans for the pretzels; this will improve taste and lower the carbs).
Press into bottom of 9-inch spring form pan.
Bake@ 350 for 8 minutes.
In large mixing bowl combine cream cheese, sour cream, vanilla, and almond.
Blend in gelatin mixture.
Pour into spring form with crust.
Place in refrigerator and cool 4 to 5 hours.
Optional ingredients:
Option 1: Replace unflavored gelatin with sugar free jello any flavor and reduce Splenda by 1/2 cup.
Option 2: Add 1/4 cup cocoa with additional 1/2 cup Splenda.