Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Crust: 2 cups nuts
2 pkts Splenda
3 Tbsp melted butter
Filling: 16 oz cream cheese
10 pkts Splenda
3 large eggs
2 teas. vanilla
2 teas. almond extract
1/4 tsp salt
1 cup sour cream
Place nuts in food processor; pulse until ground but not paste. Add splenda and butter
and pulse to combine. Pour into 9" springform pan and press with fingers on bottom and
up sides. Bake at 350 for 10 min. Remove from oven and cool. Place cream cheese and
splenda in processor and process until smooth. Add eggs, one at a time, blending well
after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to
combine. Pour filling into prepared crush. Bake at 350 for 40 min. Turn off oven, let
cheesecake cool for one hour without opening door. Chill several hours or overnight. 8
good-size slices @ 11 carb. If you don't make the crust, counts are 4 carb.

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