Wicked Wednesday - Cheesecake

Yes, I know that my husband and I are dieting, but this is the day for wicked recipes isn't it? Okay, this one is sugar-free so all you Adkins dieters, this is for you. I have made this one several times and a pumpkin one that is quite good and satisfies that need for a treat.

Suger Free Cheesecake

Crust
1 cup almonds
1 cup peanuts
2 packets splenda
3 tablespoons butter, melted
Filling
16 ounces cream cheese
10 packets splenda
3 large eggs
2 teaspoons vanilla extract
2 teaspoons grated fresh lemon rind
1/4 teaspoon salt
1 cup sour cream
Blueberries or Strawberries (to garnish) (optional)

Directions
Heat oven to 350ºF.
For crust, place nuts in bowl of a food processor; pulse until ground but not pastelike.
Add sugar substitute and butter; pulse to combine.
Transfer to a 9" springform pan.
With your fingers, gently press nut mixture to form a crust on bottom of pan.
Bake 10 minutes; remove from oven and cool.
Place cream cheese and sugar substitute in food processor; process until smooth.
Add eggs, one at a time, blending well after each addition.
Add vanilla extract, lemon rind and salt; pulse to combine.
Add sour cream and process to combine.
Pour filling into prepared crust.
Bake 40 minutes.
Turn off oven; let cheesecake cool for one hour without opening door.
Chill overnight.
Garnish with blueberries or strawberries before serving.
Atkins tips.
To cut chilled cheesecake into neat slices, use a long piece of dental floss.
Then wrap each piece individually and freeze.
It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.
Bon appetit!