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Sugar & Carbohydrate-Free Cheesecake

2-8 oz philadelphia cream cheese
1/4 oz gelatin
1 cup whipping cream
1 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon lemon rind
13 packages equal
2 oz pecan

Pour gelatin into whipping cream and stir. Slowly stir and boil
the cream till the gelating dissolve. Cool to room temperature.
Soften cram cheese.

Crust-Lightly roast pecan and chop into smaller pieces. Sprinkle
pecan evenly at the bottom of a 9in round pan.

Whip cream cheese, add the cool gelatin cream mixture, add vanilla,
lemon juice rind, lemon juice and equals.

Spoon a small amount of the mixture on to the top of the pecan.
Repeat it till all the mixture is in the pan. Becareful not to move
the pecan. Smooth the mixture at the top.

Chill for 3 hours.

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