Here's the best one I've ever tried!!

Myra's New York-Style Cheesecake

Crust:

1 1/4 cups finely ground almonds

OR

1 1/4 cups finely ground cashews

Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted

Topping:

2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:

3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch springform pan.
Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour
cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined.
Cover with plastic wrap and refrigerate. In a large bowl, beat the cream
cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time,
blending well after each addition. Blend in the remaining 1 teaspoon
vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350
degree for 50 minutes or until a knife inserted halfway between the edge and
centre comes clean. With a spatula, spread the sour cream mixture over the
top, making sure you reach to the edges of the pan. Return cake to oven and
bake an additional 5 minutes. Remove cake from oven, allow to cool to room
temperature (cake will settle in the pan). Slide a knife around the edge of
the cake to loosen it, then remove the springform ring. Keep chilled in the
refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with almonds,
and 7.2 grams per serving if made with cashews.
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