Low-Carb Cheesecake

1 sm pkg sugar-free lemon jello
2 pkgs cream cheese (check labels for lowest carb count)
1 tsp. vanilla
2-3 Tblsp. Splenda (to taste)

Bring 1 c. water to boil, add sugar-free lemon jello 
and stir until dissolved. Remove 2 pkgs cream cheese 
from pkgs and place in blender, with vanilla and Splenda. 
Pour dissolved hot lemon jello over cream cheese and 
blend until smooth. Pour into dish (one with a cover will 
keep it from drying out) and chill.