Sugar Free Cheesecake - cooking recipe

Ingredients

2 graham cracker pie crust
1 (8 ounce) box cream cheese or (8 ounce) box neufchatel cheese
1 cup sour cream
1 (12 ounce) container thawed whipped topping (Cool Whip)
2 teaspoons vanilla (or other flavor extract)
1/2 cup Splenda sugar substitute (optional)
1/4 teaspoon salt (optional)
1/4 cup cocoa powder (optional)

Preparation

In standup blender, beat cream cheese until smooth.
Add vanilla and sour cream until blended.
Add whipped topping.
Spoon into graham cracker crusts.
Chill for at least 24 hours.
If using chocolate cocoa powder (works best), add 1/4 tsp salt and 1/2 cup Splenda.