Lemon Cheesecake with Cookie Crust

Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
2 sticks of butter
1/2 cup artificial brown sugar
1/4 cup low carb white sweetener
1 tsp. vanilla
2 egg whites
1/4 cup low carb peanut butter

Cheesecake Filling:
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
3 eggs
1 egg white
1 tsp. lemon extract
Grated rind of one lemon (approximately 2 tbsp.)
4 tbsp. butter melted

Cookie Preparation (approximately 1 net carb per cookie):
Preheat oven to 400 degrees Sift together soy flour, baking powder and salt. Set aside. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Gradually add egg whites and continue to mix. Add vanilla and peanut butter and mix for 1 minute. Scrap sides of bowl with rubber spatula and add egg whites and continue to stir for 1 minute more. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes until lightly brown. Remove from oven and let cool on rack. (Makes 24 cookies)

Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and blind bake for 10 minutes. Remove from oven to cool

Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese in mixer with wire whip. Add sour cream, low carb sweetener, eggs, egg white, lemon extract, lemon rind and butter to bowl and continue to mix for 4-5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.

Yields 8 Servings - approximately 7.1 net carbs per serving