-
1
Preheat oven to 325 degrees.
-
2
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
-
3
In a medium bowl combine the cracker crumbs, almond flour (or ground almonds), Splenda and melted butter.
-
4
Press into the bottom of the prepared pan.
-
5
Bake for 10 minutes.
-
6
Allow to cool while making the filling.
-
7
In a large bowl whip the softened cream cheese until smooth.
-
8
The longer you beat, the fluffier and higher the cake will become, but may be more prone to cracks.
-
9
This does not affect the flavor.
-
10
Beat in the Splenda, vanilla and almond extracts.
-
11
Beat in the eggs one at a time just until blended.
-
12
Beat in the half & half and flour just until combined.
-
13
Pour into cooled crust and bake for 45 minutes to 1 hour or until set on the edges and jiggly in the very center with about a 3-inch firm ring around the pan's edges.
-
14
Keep oven on.
-
15
In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract.
-
16
Beginning at the edges of the baked cheesecake, spread the topping evenly.
-
17
Return to the oven for 5 minutes.
-
18
Allow to cool on a wire rack for 10 minutes.
-
19
Run a sharp knife around the edge and cool completely before removing the sides of the pan.
-
20
Wrap tightly and chill overnight.
