Crust: 1 1/4 cups finally ground almonds or cashews
1 tablespoon Splenda
6 tablespoons melted butter.
Mix all together and form ito a 9 inch springform pan. Refrigerate 15-30 minutes for crust to set.
Filling: 3-8 oz. packages of softened cream cheese (regular, not low fat!!!!)
1 cup Splenda
4 eggs
1 teaspoon vanilla
In a large bowl, beat cream cheese and 1 cup of Splenda until fluffy. Add eggs and 1 teaspoon of vanilla. Pour into springform pan and bake at 350 degrees for 50 minutes (put a pan or cookie sheet under the cheesecake as springform pans tend to leak butter). Cheesecake will rise significantly during baking, but will settle after cooling. Keep chilled in refrigerator. Makes 16 servings at 5 grams of carbs per serving if made with almonds, 7 with cashews.
Let me know if you try it and like it. Also, I make Sugar Free Instant pudding with 1/2 and 1/2. The powder doesn't mix completly (flecks of chocolate), but it's pretty good all the same.