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Equipment
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10 inch Springform Pan

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Ingredients
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For the crust:

• 1 1/2 Cups almond flour (click here to see my favorite on Amazon)
• 1/4 Cup Confectioners Swerve (or other Powdered Sweetener)
• 1 teaspoon Cinnamon (I up this to 2tsp)
• 6 Tablespoons Butter, melted

For the filling:

• 6 Packages 8 ounces full fat cream cheese, room temperature
• 2 Cups Confectioners swerve (or other Powdered Sweetener)
• 5 Large Eggs room temperature
• 8 Ounces Sour Cream room temperature
• 1 Tablespoon Vanilla extract

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Instructions
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• Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  

• Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  

• Pour the crust mixture into a 10 inch x 4 inch springform pan and press halfway up the sides using your fingers.  

• Use a flat bottomed cup to press the mixture into the bottom.  

• Refrigerate the crust for 20 minutes.

• In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  

• Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.  

• Add in the room temperature eggs one at a time and beat until well incorporated.

• Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.

• Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  

• Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.

• Cover loosely with plastic wrap and refrigerate for at least 8 hours.  

• Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Nutrition
Serving: 1slice | Calories: 600kcal | Carbohydrates: 7g | Protein: 14g | Fat: 54g | Saturated Fat: 31g | Fiber: 2g