Nuclear Cheesecake

Preheat oven to 325°F and prepare a 4-cup baking dish or ramekins with parchment paper or light cooking spray.

Beat the two 8-ounce packages of softened low-fat cream cheese with 16 packets of Splenda in a large mixing bowl until smooth and creamy, about 2 minutes.

Add the almond extract to the cream cheese mixture and stir to combine.

Add eggs one at a time to the mixture, beating on low speed after each addition until just incorporated; avoid overmixing.

In a separate bowl, whisk together the sour cream, 3 packets of Splenda, and 1 tsp vanilla until smooth.

Fold the sour cream mixture gently into the cream cheese mixture using a spatula until no streaks remain.

Pour the batter into the prepared baking dish or divide evenly among ramekins.

Bake at 325°F for 40-45 minutes until the cheesecake is set but still slightly jiggly in the center when gently shaken.

Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours before serving.