Atkins Friendly Cheesecake

• For the crust
• 1 1/2 cups almonds
• 1/3 cup vanilla protein powder
• 4 tablespoons of melted butter
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg
• 3 tablespoons Splenda sugar substitute
• For the cheesecake
• 3 (8 ounce) packages cream cheese, softened
• 1 cup Splenda sugar substitute
• 3/4 cup sour cream
• 1 tablespoon vanilla
• 4 eggs

1. FOR THE CRUST:
2. Preheat oven to 350u0b0F.
3. Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
4. Add 1/3 cup of vanilla flavored whey protein powder.
5. Add 4 tablespoons of melted butter.
6. Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
7. Add about 3 tablespoons of Splenda and blend.
8. Spray pie dish with non-stick spray and pour in mixture.
9. Use your hands to make the crust.
10. Cook for 12- 15 minutes.
11. Let cool.
12. FOR THE CHEESECAKE:
13. Heat oven to 325u0b0F.
14. Put cream cheese in a large bowl and mix until smooth.
15. Beat in Splenda and sour cream and mix well.
16. Beat in vanilla.
17. Beat in eggs one at a time.
18. Beat until very smooth, NO lumps.
19. Pour into crust and put in oven with a pan of water on the lower rack.
20. Bake 1 hour.
21. Chill before eating.

crust, almonds, vanilla protein powder, butter, cinnamon, nutmeg, splenda sugar substitute, cheesecake, cream cheese, splenda sugar substitute, sour cream, vanilla, eggs

Taken from www.food.com/recipe/atkins-friendly-cheesecake-92533 (may not work)