Low Carb Raspberry Cheesecake

• 1 cup thin sliced almonds
• 2 tablespoons butter
• 3 (8 ounce) packages cream cheese (softened)
• 1/2 cup Splenda granular (sugar substitute)
• 1 tablespoon vanilla
• 2 tablespoons lemon juice
• 3 eggs
• 2 cups raspberries (frozen or fresh)
• 1 teaspoon cornstarch
• 1/3 cup Splenda granular (sugar substitute)

1. Prep a springform pan with the soft butter and press almonds to the sides and bottom.
2. In mixer add ingredients in order and whip well. Pour into prepped pan.
3. Bake at 350u0b0F for 35-40 minutes, until golden and cracked. Let cool.
4. Add raspberries, Splenda and cornstarch to a saucepan, bring to a boil and reduce heat. Simmer until thickened. Let cool.
5. Add raspberry topping to cooled cheesecake and chill before serving.

almonds, butter, cream cheese, splenda, vanilla, lemon juice, eggs, raspberries, cornstarch, splenda

Taken from www.food.com/recipe/low-carb-raspberry-cheesecake-343569 (may not work)