Sweetened with Canderel
1. Preheat oven to 350*F
2. In a medium bowl, combine the crust ingredients and mix well to combine completely.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
4. In a large mixer bowl, beat the cream cheese and Canderel (8 tbsp) together until well combined and smooth. In another large mixer bowl, add the heavy whipping cream, Canderel (4 tbsp) and vanilla extract. Whip on high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined. Add the filling to the crust and spread into an even layer.
5. Allow the cheese cake to cool at room temperature for about half an hour and then chill in refrigerator for 6 hours.