Cheesecake does it again!

Dessert for Easter was cheesecake!  And not just any cheesecake, but a no sugar, no flour cheesecake.  Until I told them, no one knew it was a healthier version of a family favorite.  It's really not hard to make and is so worth it! I've posted this before but just had to share again because it is THAT good!

Classic Cheesecake with Wheatless Crust
(from Wheat Belly by William Davis, MD)

CRUST
1-1/2 cups ground pecans
1/2 cup Sweetener, (I use monk fruit, you can sub any granulated sweetener equivalent to 1/2 cup)
1-1/2 tsp ground cinnamon

6 TBPS unsalted butter, melted and cooled
1 large egg, slightly beaten
1 tsp vanilla extract

FILLING
16 ounces 1/3-less-fat cream cheese, at room temperature
3/4 cup sour cream
1/2 cup Sweetener (I use monk fruit sweetener, you can sub any granulated sweetener equivalent to 1/2 cup)
Dash of fine sea salt
3 large eggs
Juice of 1 small lemon and 1 TBSP grated lemon zest
2 tsp vanilla extract

Preheat oven to 325 F.
To make the crust, combine ground pecans, sweetener, and cinnamon in a large bowl.  Stir in the melted butter, egg, and vanilla, and mix thoroughly.

Press the crumb mixture into the bottom and 1-1/2 to 2 inches up the sides of a 10-inch pie pan.

To make the filling, combine the cream cheese, sour cream, sweetener, and salt in a bowl.  Using an electric mixer, beat at low speed to blend.  Beat in the eggs, lemon juice, lemon zest, and vanilla.  Beat at medium speed for 1 minute.

Pour the filling into the crust.  Bake until nearly firm in the center, about 50 minutes.  Cool the cheesecake on a rack.  Refrigerate to chill before serving.

Variations:  The filling can be modified in dozens of ways.  Try adding 1/2 cup cocoa powder and topping with shaved dark chocolate; or substitute lime juice and zest for the lemons; or top with berries, mint leaves, and whipped cream.