Creamy Cheesecake

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 at 11 carb. If you don’t make the crust, counts are 4 carb.