This was adapted from http://www.atkinsfriends.com/recipe...hnkilchee.shtml

16 ounces cream cheese -- room temp
1/2 cup White Chocoalte DaVincci
Sprinkle of stevia (about a coffee mug's worth)*
2 1/4 teaspoons vanilla extract -- pure
3 egg Yolks
1 egg
2 tablespoons sour cream -- French style if you can find it (no clue what this is)

Topping:
1 cup sour cream
2 tablespoons Splenda
1 1/2 teaspoons vanilla extract -- pure
2 Tbsp White Chocolate DaVincci

Place a casserole pan or baking dish with about 2" of water on the bottom of the oven (this prevents drying out and cracking.)

Preheat oven to 375

In a bowl beat cream cheese sweetener and sour cream until light. Add eggs, one at a time, beating until smooth. Pour into spring form pan that has been lightly buttered. Bake at 375 for 25 minutes or until set. Remove from oven and set out to cool for about 15 minutes. While cheesecake cools combine ingredients for topping and pour over cooked cheesecake smooth over with a spoon. Return to oven. Bake an additional 10 minutes. Turn oven off and let cheesecake cool in oven for about an hour. Transfer to fridge and cool overnight.

*For those who use other sweetners, use the equivelent of about 1/2 cup.

Variation 1: I mixed in 1 package unsweetned carob chips into the filling. For those unafraid of sugar alcohols SF chocoalte chips could work. Might also try chunks of unsweetned chocolate

Variation 2: Use different Flavores of DaVincci and extracts. Try an eggnog Syrup with run extract for a holiday treat.

Variation 3: Mix cocoa or SF pudding into filling for a different taste.