Crustless Cheesecake - Lindsay

Cheesecake base
16 ozs cream cheese, softened
4 large eggs
1/2 tsp sweetener of your choice (Stevia, maple syrup, honey, sugar, Splenda)
1 tsp vanilla extract

Sour cream/yogurt topping
8 ozs sour cream or Greek yogurt
3 Tbsp sweetener of your choice (Stevia, sugar, maple syrup, honey, Splenda)
1 tsp vanilla extract

Preheat oven to 325 degrees. Spray a 9 1/2 - 10" glass pie plate with baking spray.
In a medium bowl mix the softened cream cheese until smooth. Add the sweetener and one egg, beating gently until incorporated and smooth. Add the remaining eggs one at a time, mixing until each is absorbed before adding the next one. Add the vanilla and mix.
Pour into the pie pan and and bake for about 30 minutes. It will puff and and collapse as it bakes. If it cracks that is OK, the sour cream/yogurt will cover it up.

Combine the sour cream/yogurt with the sweetener and vanilla. Mix well. Spread on top of the cheesecake base, you may have sour cream/yogurt left over. If desired, grate fresh nutmeg over the top of the pie. Bake at 325 degrees for 15 - 20 minutes, until the sour cream sets. Let cool and refrigerate overnight.