Is a wonderful cheesecake---rich and yet low-carb.
2cups chopped pecans-toasted
⅓ cup Splenda
¾cup softened butter
⅔ cup cocoa
3 8oz packages cream cheese-softened
1 cup Splenda
13 cup Almond liquor
¾ teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup whipping cream
2 cups sour cream
1 Tbsp Splenda
1 Tbsp Vanilla
No nutrition information available
Butter a 9" spring-form pan. Process pecans, Splenda, butter and cocoa until well blended. Press into bottom of prepared pan and chill.
Process softened cream cheese and Splenda until well blended. Add eggs one at a time blending well after each addition. Add Amaretto, vanilla and almond extract and mix well.
Pour into chilled crust. Bake at 350* for 40 to 50 minutes. Let cool 5 minutes.
Spread topping carefully over cheesecake and bake for 10 minutes. Let cool completely, then chill for 6 hours or more. Garnish with slivered toasted almonds.