I don't think anyone would know this cheesecake is completely sugar-free. It is absolutely delicious!
1 cup Pecans or Almonds, ground
2 Tbsp Erythritol (I use Z-sweet)
3 Tbsp Butter, melted
Combine and press onto bottom of 9-inch Springform pan. Bake at 325* for 10 minutes. Then increase oven temperature to 450*.
4 8-ounce packages Cream Cheese (regular or reduced fat)
1 cup Erythritol (I use Z-sweet)
1 cup Plain Yogurt (Sour Cream would work as well)
1 Tbsp Vanilla
Combine cream cheese and Z-sweet, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in yogurt and vanilla. Pour over crust.
Bake at 450* for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for one hour. Loosen cake from edge of pan and let cool completely, then chill in the refrigerator. May top with sugar free chocolate syrup or fruit.