32 ounces neufchatel cheese, room temperature
1 cup Splenda granular or 1 cup other sugar substitute
2 teaspoons vanilla, abstract
1 -2 teaspoon lemon juice (add more for a more lemon taste)
4 large eggs, plus
1 egg yolk
3 tablespoons sour cream
Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer. Add all remaining ingredients, except eggs, blending until smooth and no lumps. Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend. Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath. Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour. Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.