Almond Cheesecake With Berry Topping

• CRUST:
• 1/2 c. ground almonds;
• 2 graham crackers, finely crushed;
• 1 Tablespoon melted butter.
• FILLING:
• 3 pkg. (8 oz.) reduced-fat cream cheese, room temp.
• 1/2 cup sugar;
• 1/4 cup sugar substitute, such as Splenda;
• 1 teaspoon vanilla extract;
• 1/2 teaspoon almond extract;
• 1 c. low-fat sour cream, room temp.
• 3 eggs, room temp.
• TOPPING:
• 1 cup fresh blueberries or strawberries, tossed with 2 T. Splenda

1. Preheat oven to 325 degrees.
2. Combine almonds, graham cracker crumbs, and melted butter. Spray bottom of 9" springform pan with cooking spray, and press crumbs into bottom of pan.
3. With electric mixer on low, beat cheese and sugars until smooth. Add extracts and sour cream; mix until blended. Add eggs one at a time on low speed, mixing until just blended. Pour into prepared springform pan. Using aluminum foil, wrap outside of pan to prevent leakage. Place springform pan in a larger pan with a rim, and add 1" water to the pan to make a water bath. If you don't have a larger pan, place a pan full of water on the rack below your cheesecake while it bakes. This will ensure a moist cheesecake!
4. Bake for approximately 50 minutes, or until the center is not quite set. Cool before removing rim of pan. Refrigerate up to 4 hours, or overnight. Top each slice with 3 T. of berries. Enjoy!

ground almonds, graham crackers, butter, cream cheese, sugar, sugar substitute, vanilla, almond, lowfat sour cream, eggs, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/almond-cheesecake-with-berry-topping-1221095 (may not work)