Crust:

1 Cup finely ground blanched almond flour

1 Cup raw pecan halves finely crushed

1/2 Cup granular erythritol

1/4 Cup (1/2 stick) salted butter cubed

Filling:

5 8 oz packages cream cheese softened

1 and 1/2 cups confectioners’ style erythritol

4 large eggs

1 Cup sour cream

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

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Springform Pan

Crust directions:

1. Preheat the oven to 375 degrees Fahrenheit. Grease the bottom inside of a 9 or 10-inch springform pan with butter or line it with parchment paper. Cut to fit the bottom of the pan and grease the edges.

2. Place all the crust ingredients in a mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared pan.

3. Par-bake the crust for 12 to 15 minutes until Brown around the edges

4. Remove the crust from the oven and turn the oven temperature down to 325 degrees Fahrenheit. Let the crust cool completely, then make the filling.

Filling directions:

1. Using a hand mixer, beat the cream cheese on medium speed until fluffy.

2. With the mixer still on medium speed, gradually blend in the erythritol.

3. Blend in the eggs, one at a time, scraping down the bowl after each addition.

4. Beat in the sour cream, then add the lemon juice and vanilla extract. At this point the batter will be very thick and creamy.

Baking directions:

1. Wrap the bottom of the cooled springform pan in aluminum foil. This will protect the cake when it sits in the water bath.

2. Pour the filling over the cooled crust, then set the springform pan inside a roasting pan. Pour hot water into the roasting pan so that it comes halfway up the side of the springform pan.

3. Bake the cheesecake for 1 hour 30 minutes, or until the center is firm and the top is slightly browned.

4. Remove the springform pan from the water bath. Let the cheesecake cool completely, then refrigerate for at least 8 hours or overnight.

5. Before serving, run a knife around the rim of the pan to loosen the cake, then release the side of the pan. Leftovers can be stored in an airtight container in the refrigerator for up to five days.