Not Your Average Cheesecake

• 1 cup unsalted peanuts
• 1 cup unsalted almonds
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 8 ounces fat free cream cheese, at room temperature
• 8 ounces less fat cream cheese, at room temperature
• 12 cup light sour cream
• 13 cup sugar
• 14 teaspoon almond extract
• 34 cup egg substitute

1. Preheat oven to 350.
2. Grind the nuts and the 3 Tbs sugar together in a food processor until smooth.
3. Add melted butter and pulse a few more times.
4. Press the mixture into a 10" spring-form pan and bake for 10 minutes.
5. Remove from the oven and cool for 15 minutes.
6. Blend the cream cheese, sour cream, sugar, together until smooth (I usually blend mine in the food processor).
7. Add the egg substitute and almond extract and blend for 1 minute in medium-high.
8. Pour into the cooled crust and bake for 40 minutes.
9. Allow the cheesecake to cool in the counter for 10 minutes then in the fridge for at least 3 hours.

peanuts, unsalted almonds, butter, sugar, cream cheese, cream cheese, light sour cream, sugar, almond, egg substitute

Taken from www.food.com/recipe/not-your-average-cheesecake-461494 (may not work)