FIVE-INGREDIENT HEAVEN AND HELL CHEESECAKE

1. Preheat the oven to 300°F (150°C). Grease an 8-inch (20 cm) springform pan generously with butter. Combine the cream cheese, sweetener, and sour cream in a medium bowl. Mix until smooth and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, beat it until well mixed, and then pour the batter into the pan. 
2. Place a shallow, ovenproof bowl on the lowest rack. Carefully fill it three quarters full with boiling water. Place the dish with the batter on the middle oven rack. 
3. Bake for 45 minutes, or until the edges are firm but the center is still wobbly. Turn off the heat, but do not remove the cake from the oven: Let it sit in the oven for 1 hour. Remove the cake and let it cool to room temperature before placing it in the fridge for 6 hours or overnight. Bring to room temperature 30 minutes before serving. 

NOTE: Don’t increase the oven temperature for this recipe. If you use a higher temperature, the cake will turn brown and will sink once cooled.