Creamy Cheesecake

Recipe Instructions Heat oven to 350 degrees. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9-inch springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes; remove from oven and cool. Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine. Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving. To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving. Bon appetit! This recipe yields 16 servings. Carbohydrates: 5.5 grams Net Carbs: 4.5 grams Fiber: 1 grams Protein: 7 grams Fat: 26.5 grams Calories: 279