Sugar Free Low Carb Cheesecake - from Nyree

For people who are a little health conscious, but yet can't resist....


Butter (I usually use a stick, but not all of it)
½ cup sliced almonds
Cinnamon
4-8 oz. pkgs cream cheese-room temperature
2 cups Splenda
7 eggs-room temperature
1 Tablespoon of vanilla
Pinch of salt
½ cup sour cream

Preheat oven to 350 degrees.
Heavily butter bottom of spring form pan, lightly butter sides (this is why I really don't know how much butter -you just butter it until it's covered. If you don't want the butter to get your hands all icky, keep it in the wrapper, or wrap it in waxed paper.)
Spread almonds along bottom, sprinkle with cinnamon.
Mix cream cheese and Splenda. Add eggs one at a time, beating well after each addition. Add vanilla, salt, sour cream; mix thoroughly, scraping bottom and sides of bowl.
Pour into pan. Bake for 45-60 minutes.
Chill until set.