Instructions Preheat oven to 325 degrees F.

Combine all ingredients into a stand mixer or use an electric hand mixer until you have no clumps and a smooth texture.

Grease an 8 inch spring form pan and pour the batter into the pan.

Even off the top then wrap the bottom of the pan with aluminum foil.

Place the spring form pan into a large roasting pan.

Fill the roasting pan with hot water, until half way up the sides of the spring form pan.

Bake for 45 minutes.

Turn off oven, do not open oven door.

Let the cheesecake stay in the oven for 1 hour.

Remove cheesecake from the oven, remove aluminum foil and cover cheesecake with plastic wrap.

Refrigerate for 2-3 hours or overnight.

Top with sugar free whipped cream and sugar free maple syrup if desired!