Low Carb Limoncello Cheesecake

My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• CRUST

• 2 1⁄2 sheets graham crackers
• 1 1⁄4 cups  almonds, finely ground
• 1⁄4 cup Splenda granular
• 1⁄4 lb butter, melted

• FILLING

• 8  ounces cream cheese
• 8  ounces reduced-fat cream cheese
• 8  ounces low fat cottage cheese
• 4  eggs
• 2  teaspoons flour
• 1  lemon, zested rind and juice
• 1 1⁄2 cups Splenda granular
• 1  tablespoon  limoncello
• 1⁄4 teaspoon salt

• TOPPING

• 1  cup sour cream
• 2  tablespoons Splenda granular
• 1  tablespoon  limoncello

Directions

1. Process the crumbs, the almond meal, butter and Splenda.
2. Press into springform pan and bake 12 minutes at 325.
3. Zest the lemon and juice it.
4. Add to filling ingredients in food processor and blend until very smooth.
5. Pour into shell and bake at 325 for 30-40 minutes, or until just set.
6. Chill.
7. Mix sour cream, Limoncello and splenda and spread over chilled cake.