Reduced Fat-Low Carb Cheesecake

Crust: 1. Grind 1 1/2 cups almonds in the food processor until the consistency of graham cracker crumbs. 2. Add 1/4 cup vanilla flavored whey protein powder and 4tbl of melted butter. 3. Press into bottom of springform pan. 4. Bake in 350* oven for 12-15 min, unitl golden brown. 5. Cool while making cheesecake filling Filling: 3pk of cream cheese (or neufatel cheese) at room temp 4 eggs at room temp 1 1/2 cups granulated splenda/stevia 1 tsp vanilla extract Beat cream cheese until light. Add eggs one at a time. blend in splenda and vanilla until smooth - no lumps. Pour into pre-baked crust. Bake at 350* for 15 min. Turn oven down to 225*, bake for 1 hr 15min. Turn oven off and open door wide. Allow chessecake to cool in oven for 30 min. This cooking method prevents a lot of cheesecake "cracking", but for some reason cheesecakes made with splenda crack a little bit no matter what I try.

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