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1.Blend Splenda and Cream Cheese for 2 minutes on
Speed 5 with paddle.
2. Add 1/3 eggs and mix on Speed 5 til combined, scrape sides, repeat twice with rest of eggs.
3. Add vanilla, lemon zest and lemon juice and mix
2 minutes on Speed 5.
4. Put in high sided cake pan lined with parchment paper and the pistachio crust. .Bake in a water bath at 350 degrees until set (approx. 1 ˝ hours), cool at room temperature for one hour, then refrigerate for 3 hours.
Mix all ingredients, place a parchment paper circle in the bottom of the cake pan, press the pistachio mixture to cover the bottom of the pan evenly