No-Crust "Chocolate" Cheesecake

2 - 8 oz. packages Fat-Free Cream Cheese

1 cup Splenda

3/4 cup Fat-Free Sour Cream

1 1/2 teaspoons Vanilla

1/3 cup Carob Flour (you can use Cocoa; however this will add 3.9 grams of fat)

1/2 cup Egg Substitute

Preheat oven to 250°
Beat Cream Cheese and Splenda until blended. Add sour cream and vanilla; beat until blended. Beat in Carob. Add Egg Substitute 1/4 cup at a time; beat just until blended. Pour into 9" pie plate that has been sprayed with non-fat cooking spray. Bake for 45 minutes.  Remove from oven to wire rack. Cool completely. Refrigerate 4 to 6 hours before serving.