L-C Lemon Cheesecake W/Pistachio Crust L-C-F

I'm always on the lookout for cheesecake recipes and nut crusts. Here is one from the LCF site. Minimum of 3 hrs chilling not included in cooking time.

• Ready In: 1 hr 50 mins
• Serves: 12-16

Ingredients

• PISTACHIO CRUST

• 1⁄2 lb pistachios, chopped fine
• 2  tablespoons  melted butter
• 1  tablespoon Splenda sugar substitute

• FILLING

• 2  lbs cream cheese
• 3⁄4 cup  no calorie Splenda granular
• 5  eggs
• 1  teaspoon vanilla
• 2  teaspoons lemon zest, finely grated
• 2  teaspoons lemon juice

Directions

1. Set oven to 350ºF.
2. CRUST:
3. Mix all ingredients.
4. Wrap bottom insert with heavy duty foil and place into pan.
5. Place a parchment paper circle in the bottom of the cake pan, and press the pistachio mixture to cover the bottom of the pan evenly.
6. FILLING:
7. Blend Splenda and Cream Cheese for 2 minutes on medium speed.
8. Add 1 egg at a time till it is just combined, low speed, scraping sides.
9. Add vanilla, lemon zest and lemon juice and mix 2 minutes at low speed.
10. Put in high sided cake pan lined with parchment paper and the pistachio crust.
11. Bake in a water bath until set (approx. 1 ½ hours).
12. Cool at room temperature for one hour, then refrigerate for 3 hours.
13. I baked on the lower rack with a sheet of aluminum foil on TOP rack to prevent browning.
14. I decorated top with a slice of lemon that had been snipped from side to middle and then twisted.
15. You could top with blueberries or raspberries but we just used dollop of whipped cream.