Lemon-on-Lemon Cheesecake

Crust:
3/4 cup almond flour / finely ground almonds
1/4 cup finely ground hazelnuts or walnuts
6 Tbsp Splenda
4 Tbsp butter, melted
Preheat oven to 350°F.
Mix all ingredients well and press into bottom of 9 or 10" springform pan.

Filling:
5 (8-oz) pkgs Philadelphia Cream Cheese, softened
1 1/2 Cup Splenda
1 1/2 teaspoons lemon extract OR 1/2 teaspoon Boyajian Lemon Oil
1 Tbsp. Flour
1 Tbsp. vanilla extract
3 eggs
1 cup sour cream
Sugar Free Lemon Curd

Mix cream cheese, Splenda, flour and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and lemon extract or oil, and pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring.

Refrigerate overnight.

Just before serving, top with Lemon Curd.

Serves 12. 5.5 net grams of carbohydrate per serving.