Crust:
1 1/4 cup almonds; finely ground
1 Tbs Splenda, bulk
2 Tbs butter; melted
Topping:
2 cup sour cream
1 tsp vanilla extract
1 Tbs Splenda, bulk
Filling:
3 pk cream cheese; softened
1 cup Splenda, bulk
4 lg egg
1 tsp vanilla extract


Crust nuts may also be cashews.
Preheat oven to 350 degrees.
In a bowl, combine the almonds, 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Bake at 350 for 10 minutes, then chill in the refrigerator at least 15 minutes. (I had to cook mine for about 15 mins at 350)
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 center 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.