Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
Add eggs and beat until smooth.
Scrape sides of bowl.
Mix briefly and add heavy cream. Mix until well blended.
Pour filling over crust.
Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).