Carob Cheesecake

• Crust
• 1 1/2 cups graham crackers (finely chopped)
• 2 tablespoons yogurt
• 3 tablespoons fructose
• 1 tablespoon ground cinnamon
• Filling
• 2 cups fructose
• 1 1/2 lbs cream cheese (Philadelphia no subs)
• 3 tablespoons cream (heavy)
• 1 cup sour cream
• 1/4 cup Amaretto
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon almond extract
• 1 cup carob chips
• 3 eggs

1. Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
2. Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
3. Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
4. Topping: Spread with 1 cup of sour cream if desired, enjoy.

crust, graham crackers, yogurt, fructose, ground cinnamon, filling, fructose, cream cheese, cream, sour cream, ground cinnamon, almond extract, carob chips, eggs

Taken from www.food.com/recipe/carob-cheesecake-446532 (may not work)