yes -- i saw on the other night and coudnt find it again!
I found one on another website -- cheescake is just done -- and now have to let it cool -- I am sooo excited to have this as this is near the end of week four on Atkins faithfully.
I promised myself that I would make it after 1 month...mmmm, almond crust!
heres the recipe:
Crust...
1/4 cup Finely Chopped pecans
1/4 cup Finely Chopped almonds
1/4 cup Finely Chopped walnuts
3/4 cup almond meal (almond flour)
2 Tablespoons butter (melt in microwave)
I only used freshly coursely ground almonds and 1 packet of diet sugar with a pinch of cinnnamon
Filling...
1 1/2 pounds cream cheese
1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar) I used 3 packets of diet sugar
5 eggs
2 teaspoons vanilla no vanilla -- so ommited
2 teaspoons lemon juice
16 ounces sour cream
Cream cheese and eggs should be at room temperature before you start. How To Prepare: Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in.
Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours.