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Grahm cracker Crumb Crust:
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Mix together: crumbs, Splenda, spices, and Almonds.
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Stir in butter, mix well.
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Press into bottom and slightly up sides of 10 inch spring form pan.
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Set aside.
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Filling: (whipped cream portion).
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First beat heavy whipping cream until it starts to look frothy, then add 1/4 cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
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Set aside.
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Filling:
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Preheat oven to 350u00b0F.
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In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
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Take half of whipped cream mixture and fold into filling.
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Set aside other half of whipped cream mixture.
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Pour filling into prepared pan.
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Bake at 350u00b0F for 35 - 40 minute.
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Remove from oven and let cool for 5- 10 minute.
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Reset oven to 475u00b0F.
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While cheesecake is cooling prepare topping.
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Topping:
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Mix together topping ingredients and pour over cake.
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(Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about 1/4 cup or so.).
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Return cheesecake to oven and bake at 475u00b0F for 8 - 12 minute.
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Cool, and chill cake for at least 4 hours before serving.
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Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
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Enjoy!
