Filling 36 ounces cream cheese 1/2 C. sour cream 4 eggs 2 C. Splenda 1 T. almond extract 1/2 C. water
Topping Heavy cream whipped to soft peaks Splenda Almond Extract
Combine chopped nuts and Splenda in a 9'' springform pan. Mix with butter until nuts are just moistened. Press mixture into the sides and bottom of the pan. Chill. Combine cream cheese and Splenda in a food processor. Process until smooth. Add sour cream and blend. Add eggs, one at a time, and process only until just blended. Add the water and almond extract and process until just incorporated. Pour the batter into the chilled 9'' springform pan. Bake at 300 degrees for 1-2 hours... until set. Run a sharp knife around the outside of the cheesecake to separate the cake from the pan. Let cool to room temperature. Remove pan sides and invert onto plate and re-invert until top side is up. Spread Splenda and almond sweetened whipped cream on top of cheesecake and serve.