Low-Carb Cheesecake

1 cup pecans
1 cup walnuts
2 tablespoons Splenda
3 tablespoons butter, melted

16 ounces cream cheese, softened
1/2 cup Splenda
3 eggs
1 cup sour cream
1 tablespoon vanilla
1/4 teaspoon salt
2 teaspoons lemon zest, grated (optional)

1. Preheat oven to 350 degrees.
2. Pulse nuts, butter and Splenda in a food processor until it forms a sticky meal.
3. Press this mixture into a 9" spring form pan to form a crust and bake for 10 minutes.
4. Meanwhile, mix cream cheese and Splenda together in the food processor.
5. Gradually add in the sour cream, vanilla, zest and salt.
6. Pulse in the eggs one by one, just enough to combine.
7. Remove crust from oven and allow to cool.
8. Pour filling into the crust and bake until the center has just set, about 40 minutes.
9. Allow cheesecake to cool on the counter and then chill before serving.
10. Garnish with berries if desired.

Makes 10 servings