• 3/4 C. milk
• 2 tsp. vanilla
• 1 C. Splenda
• 1/2 C. Bisquick
• 2 eggs
• 2 8 oz. pkg. cream cheese, cut into about 1/2" cubes and softened
• Topping:
• 1 C. sour cream
• 2 Tbs. Splenda
• 2 tsp. vanilla

Preheat oven to 350 degrees. Grease pie plate. Put milk, vanilla, eggs, Splenda and bisquick in blender and blend for 15 seconds. Add cream cheese, blend on high for additional 2 minutes. Pour into pie plate and bake until center is firm 40 to 45 minutes. Mix topping and keep cool. Let cheesecake cool and spread topping. Refrigerate.