4 pkgs. (8 oz. ea.) cream cheese
3/4 stick butter
1-1/2 cups graham cracker crumbs
1-2/3 cups Splenda
2 teaspoons vanilla extract
2 teaspoons orange extract
Crush cracker crumbs, add melted butter and 3 teaspoons Splenda and mix well. Press into springform pan and bake 10 minutes at 280 degrees.
Soften cream cheese, add the rest of the Splenda, add one egg at a time, mixing well between each addition. Add extracts and mix.
Pour onto crust in pan, bake at 280 degrees for 55 minutes. Put a small container of water in the oven during baking to keep cake moist. When finished baking, turn oven off and leave cake in oven about 5 minutes with the door open.