Low Carb-Sugar Free Blueberry Cheesecake

• Crust
• 1/2 cup almond flour
• 1/2 cup flax seed meal
• 1/4 cup artificial sweetener (We use Splenda)
• 2 tablespoons butter, melted
• Filling
• 2 (8 ounce) packages cream cheese
• 1/2 cup sour cream
• 2 eggs
• 1 cup artificial sweetener (We use Splenda)
• 2 teaspoons vanilla
• Sauce
• 1 cup blueberries, fresh
• 2 tablespoons sugar-free jam (we use Smuckers blackberry)
• 1/2 cup artificial sweetener (We use Splenda)
• 1 teaspoon lemon juice
• 1 teaspoon white wine
• 2 teaspoons xanthan gum (optional thickener)

1. Mix crust ingredients in a 8 or 9 inch glass pie dish.
2. Press into dish.
3. In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
4. Pour into crust.
5. While baking at 350u0b0F for 20 minutes, prepare blueberry sauce.
6. On stove, place all ingredients over medium heat.
7. Cook until blueberries soften.
8. Pour on baked cheesecake and chill for a few hours.

crust, almond flour, flax seed meal, splenda, butter, filling, cream cheese, sour cream, eggs, artificial sweetener, vanilla, sauce, blueberries, sugar, artificial sweetener, lemon juice, white wine, xanthan

Taken from www.food.com/recipe/low-carb-sugar-free-blueberry-cheesecake-243252 (may not work)