This is a rich, dense cake, but also deliciously smooth and creamy. The addition of orange and lemon zest give it a wonderful flavor. I hope you enjoy it as much as I did.

You will need...

32 ounces of softened cream cheese
3 Tablespoons of somersweet
***OR***
1 cup of splenda
5 eggs
1/3 cup heavy cream
1 tsp. finely shredded orange peel
1 tsp. finely shredded lemon peel
1 1/2 teaspoons vanilla extract

1 cup of sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon of somersweet
***OR***
2 Tablespoons of splenda

Preheat oven to 350. In a large mixing bowl, beat the cream cheese
and sweetener with an electric mixer until light and fluffy. Add eggs,
one at a time...beating well after each addition. STIR in the heavy
cream, orange, and lemon peel, and 1 1/2 teaspoons of vanilla.

Grease a 9 inch spring form pan. Making sure to coat the bottom and about half way up the sides of the pan. Pour cream cheese mixture into pan and bake for 15 minutes. Lower the temperature to 200 and
bake for 1 hour and 15 minutes or until the center no longer looks wet.  Remove cake from the oven. Stir together the sour cream, 1/2 teaspoon of vanilla, 1/2 teaspoon of somersweet OR 2 Tablespoons
of splenda. Spread over warm cheesecake and return to the oven to bake 15 more minutes. After the 15 minutes, remove from the oven and run a knife around the inside of the pan. Cool to room temperature
and then chill until you can't wait any longer :-)