I developed this one after ALOT of experimentation. LUNA'S LOW CARB CHEESECAKE (crustless) 1 9" springform pan Pam spray 3 - 8 oz packages of cream cheese, softened 1 cup Splenda (cup for cup) 2 eggs, 2 eggwhites (save the yolk for breakfast) 1 TBSP corn starch 1 cup of sour cream (if you don't have sour cream you can substitute with 3/4 cup heavy cream and 1 tsp of lemon juice combined) 1 tsp pure vanilla Heat oven to 300. Beat cream cheese and splenda in large bowl until fluffy. Add cornstarch & eggs & egg whites (slightly beaten). Mix in sour cream & vanilla until well blended. Spray Pam into springform pan. Pour mixture into pan. Place cheesecake in roasting pan on oven rack; add 1 inch of water to roasting pan. Bake in preheated 300 oven until set in center (about 45 to 60 min.) Remove cheesecake from roasting pan , sprinkle with cinnamon (opt) return to pan in oven, turn off heat and let cake cool in oven with door ajar for 3 hours. Refrigerate overnight or 8 hours. You can add your favorite fruit or other garnish before refrigeration. Total net grams - I figured (over estimation) about 9 grams carbs per serving. Hope you all like it.