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Basically, don't do a crust. I grease and flour my spring-form pan and also line the bottom with paper. That allows me to transfer it later to a serving dish.

Substitute stevia or other no-carb sweetener for sugar in the recipe. I use about 4 eggs to 24 oz of cream cheese and probably 2 cups sweetener. Splash in a good dollop of vanilla. Bake at 325 degrees F over a baking dish of water. After or around an hour check with a toothpick or wooden skewer for doneness. Let cool and then chill in refrigerator for at least 8 hours.

Garnish with fruit such as twisted lemon slices, strawberries, blueberries or fresh peaches. Or, make a low-carb chocolate sauce and drizzle over the cheesecake.