Preheat Oven at 350°F Using an electric mixer blend cream cheese on low speed in a mix bowl. Add in the 1 cup Splenda, and continue to beat until fluffy. Add vanilla extract and lemon juice. Next, stir in sour cream Beat in eggs, one at a time. Don't overmix. Batter should be custard-like.
Pour the mixture into greased or nonstick-sprayed springform pan. Bake for about 1 hour, or until the center is set. Let cool on wire rack
Chill for 2-3 hours or until the cheesecake sets. Serve your Low Carb Marble Cheesecake.